Corn Chowder

GREAT winter warm up. Teamed with a loaf of fresh baked bread...you have a wholesome meal.

4 fresh medium ears of corn or one 10-oz pkg frozen whole kernel corn
1/2 cup cubed, peeled potato (1 small)
1 medium onion, chopped(1/2 cup)
1/3 cup water
1 tsp instant chicken bouillon granules
1/8 tsp white or black pepper
1 1/2 cups skim or 1% milk
2 Tbsp nonfat dry milk powder
2 Tbsp all-purpose flour
1/4 cup skim or 1% milk
1 Tbsp cooked bacon pieces

If using fresh corn, use a sharp knofe 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 of corn.)

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 until corn and potatoes are just tender; stirring occasionally. Stir in the 1 1/2 cups skim or 1% milk.

In a small mixing bowl stir together the dry milk powder and flour. Gradually stir in the 1/4 cup skim or 1% milk until smooth. Stir milk mixture into corn mixture. Cook and stir until thickened and bubbly. Cook and stir for 1 minute more.

To serve chowder; ladle into soup bowls. Sprinkle with bacon pieces.
Makes 4 servings.