Corn Chowder - cooking recipe

Ingredients

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

Preparation

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