Corn Chowder

Ingredients

• 4 fresh medium ears of corn or one 10-ounce package frozen whole kernel corn
• 1/2 cup cubed, peeled potato
• 1/2 cup chopped onion
• 1/3 cup water
• 2 teaspoons instant chicken bouillon granules
• 1/4 teaspoon pepper
• 1 3/4 cups milk
• 1 tablespoon margarine or butter
• 2 tablespoons all-purpose flour

Instructions

1. If using fresh corn, use a sharp knife to cut off just the kernel tips from the ears of corn, then scrape the cobs with the dull edge of the knife. (You should have 2 cups corn.)
2. In a large saucepan combine fresh or frozen corn, potato, onion, water, bouillon granules, and pepper. Bring to boiling; reduce heat. Cover and simmer about 10 minutes or till corn and potatoes just tender, stirring occasionally. Stir in 1/2 cups of the milk and the margarine or butter. Combine remaining milk and flour; stir this flour mixture into corn mixture. Cook and stir till thickened and bubbly. Cook and stir 1 minute more. If desired, garnish with snipped chives or sprinkled parsley and crisp-crackers, crumbled bacon.