Corn Chowder

• 10 oz. pkg. frozen whole kernel corn
• 1/2 c. cubed, peeled potato
• 1/2 c. chopped onion
• 1/3 c. water
• 2 tsp. instant chicken bouillon
• 1/4 tsp. pepper
• 1 3/4 c. milk
• 1 Tbsp. margarine
• 2 Tbsp. all-purpose flour

1. In a large saucepan, combine frozen corn, potato, onion, water, bouillon granules and pepper.
2. Bring to boiling; reduce heat.
3. Cover and simmer about 10 minutes or until corn and potatoes are just tender, stirring occasionally.
4. Stir in 1 1/2 cups of milk and margarine.
5. Combine the remaining milk and flour. Stir milk-flour mixture into corn mixture.
6. Cook and stir until thickened and bubbly.
7. Cook and stir 1 minute more.
8. If desired, garnish with snipped chives or parsley and crisp-cooked, crumbled bacon.
9. Serves 4 to 6 side-dishes.

kernel corn, potato, onion, water, instant chicken bouillon, pepper, milk, margarine, flour

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1047181 (may not work)