Corn Chowder

1. 1

   In a large saucepan, combine frozen corn, potato, onion, water, bouillon granules and pepper.

2. 2

   Bring to boiling; reduce heat.

3. 3

   Cover and simmer about 10 minutes or until corn and potatoes are just tender, stirring occasionally.

4. 4

   Stir in 1 1/2 cups of milk and margarine.

5. 5

   Combine the remaining milk and flour. Stir milk-flour mixture into corn mixture.

6. 6

   Cook and stir until thickened and bubbly.

7. 7

   Cook and stir 1 minute more.

8. 8

   If desired, garnish with snipped chives or parsley and crisp-cooked, crumbled bacon.

* Per serving · 4 servings · Values may vary.

No additional tips available.