Mom's Corn Chowder

4 fresh medium ears of corn -or-
1 10-oz. package frozen whole kernel corn
1/2 cup cubed, peeled potato
1/2 cup chopped onion
1/2 cup water
2 tsp. instant chicken bouillon granules
1/4 tsp. pepper
1 3/4 cups milk
1 Tbs. margarine or butter
2 Tbs. flour

Prep time: 30 minutes
Yield: 3 servings

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 dul edge of the knife. (You should have 2 cups of corn.)

In a large sauce pan combine fresh or frozen corn, potato, onion, water, bouillon granules, and pepper. Bring to a boil; 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 the milk and the margarine. Combine the remaining milk and flour. Stir 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.

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