Recipe: Corn Chowder (with Variations)

CORN CHOWDER

1 (14.5 oz) can chicken broth
1 cup chopped onion
1/8 teaspoon pepper
1 (12 oz) can evaporated skim milk
1/4 cup all-purpose flour
1 (12 oz) can whole kernel corn with sweet peppers (Mexi-Corn)
1 tablespoon snipped fresh parsley (optional)

In a medium saucepan combine broth, onion, and pepper. Bring to boiling; reduce heat. Cover and simmer for 5 minutes or until onion is tender.

In a small bowl stir together milk and flour. Stir into broth mixture. Cook and stir until thickened and bubbly.

Stir in corn. Heat through. If desired, sprinkle with parsley.

TO MAKE 3 MAIN-DISH SERVINGS:
Add one 6-ounce can minced clams, undrained, or 1 cup chopped cooked chicken with the corn.

Servings: 6
Source: Better Homes & Gardens