Yield: 8 cups
½ Cup Butter
1– 16oz Can Whole Kernel Corn (undrained)
½ Cup finely chopped onion
3 Cups Hot Milk
4- Chicken Bouillon Cubes
¼t White Pepper
2½ Cups Hot Water
1¼ Cups Potatoes (cubed, cooked)
1. Heat margarine in a large saucepot and cook onion until tender but not brown.
2. Add flour; cook and stir for 5 minutes over low heat. Do not brown.
3. Add bouillon cubes and hot water, stirring with a wisk to blend.
4. Simmer for 5 minutes. Add remaining ingredients and bring to the boiling point.