Midwest Corn Chowder

• 1 10-ounce package frozen whole kernel corn
• 1/2 c. cubed, peeled potato (1/2 medium)
• 1/2 c. chopped onion (1 medium)
• 1/3 c. water
• 1 tsp instant chicken bouillon granules
• 1/8 tsp white or black pepper
• 1 1/2 c. fat-free milk
• 2 TBS non-fat dry milk powder
• 2 TBS all-purpose flour
• 1/4 c. fat-free milk
• 1 TBS cooked bacon pieces

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

2. 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. Makes 4 side-dish servings.