Lowfat Creamy Potato Corn Chowder - cooking recipe

Ingredients

10 ounces frozen corn
1 cup cubed peeled potato
1/2 cup onion, chopped
1/3 cup water
3 chicken bouillon cubes, crushed
1/8 teaspoon black pepper
1 1/2 cups milk, plus
1/4 cup milk
2 tablespoons dry milk
2 tablespoons flour

Preparation

In a large saucepan, stir together the corn, potato, onion, water, chicken bouillon, and black pepper.
Bring to a boil; reduce heat. Cover and simmer 10 minutes or just until potatoes and corn are tender, stirring occasionally.
Stir in the half cup of milk and continue to simmer.
Meanwhile, in a small bowl, stir together dry milk and flour.
Gradually stir in the 1/4 C of milk until smooth.
Pour the milk and flour mixture into to corn, potato, and onion mixture.
Cook and stir until thick and bubbly.
Top with cheese and ham or bacon, if desired.