Corn Chowder

Add a salad and some good bread and it's a meal! This is a fast recipe using frozen corn but if you want to take the time to roast the corn and/or caramelize the onions in a skillet first go ahead.

10 oz package frozen whole kernel corn
1/2 c cubed, peeled potato
1/2 c chopped onion
1/3 c water
1 t instant chicken bouillon granules or ham bouillon
1/8 t pepper
1 1/2 c fat-free milk
2 T non-fat dry milk powder
2 T flour
1/4 c fat-free milk
1 T cooked turkey bacon pieces or package bacon bits
shredded Cheddar Cheese

In a large saucepan, stir together potato, onion, water, chicken or ham bouillon, and pepper. Bring to boiling; reduce heat. Cover and simmer about 10 minutes or just until the corn and potatoes are tender, stirring occasionally, then add corn. Heat for a few minutes then stir in the 1-1/2 cups milk.

In a small bowl, stir together dry milk powder and flour. Gradually stir in the 1/4 cup milk until mixture is smooth. Stir milk-flour mixture into corn mixture in saucepan. Cook and stir until mixture is thickened and bubbly. Cook and stir for 1 minute more.

To serve, ladle into soup bowls. Sprinkle with bacon pieces and a little fat free cheese. (If you would rather not use either of these sprinkle with a little paprika and/or cilantro.)

Makes 4 side-dish servings.