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Corn Chowder

4 fresh medium ears of corn or one 10-oz package frozen whole kernel corn
1/2 cup cubed, peeled potato
1/2 cup onion
1/3 cup water
2 tsp instant bouillon granules (or 2 cubes)
1/4 tsp pepper
1 3/4 cups milk (I use skim)
1 Tb margarine or butter
2 Tb all-purpose flour

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.)

In a large saucepan, combine corn, pototo, onion, water, bouillon,
and pepper. Bring to boiling; reduce heat. Cover and simmer about
10 minutes or until just tender, stirring occasionally. Stir in 1
1/2 cups of the milk and the margarine or butter. Combine the
remaining milk and flour. Stir milk-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 snipped parsley
and crisp-cooked, crumbled bacon. (I use black pepper.) Makes 4 to
6 side-dish servings.


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