Microwave Corn Chowder

• 1 can (17 ounces) cream-style corn
• 1 cup vegetable broth
• 1 cup milk
• 1/4 cup diced potato
• 2 eggs
• Salt and pepper, to taste
• 1 green onion, finely chopped

Combine the corn, broth, milk, and potatoes in a 2-quart microproof casserole. Cover it with the casserole lid and cook on Power Level 8 for 10 to 12 minutes, or until the potatoes are tender.

Break the eggs into a small bowl. Gradually stir in one cup of the hot corn mixture into the eggs. Blend that mixture back into the hot corn mixture. Cover and cook on Power Level 8 for 4 to 8 minutes or until hot.

• Yields: 4 servings
• Preparation Time: 14-20 minutes