This recipe comes from Frugal Gourmet Cooks American, by Jeff Smith, 1987.
- 2 quarts chicken stock
Bring stock to a boil.
- 4 tb butter
- 1 medium onion, diced
Fry the onion in the butter until clear.
- 4 tb flour
Briefly add to the onion and butter to make a roux. Stir roux into the stock.
- 2 cups diced potatoes
- 1 bay leaf
Add to the stock and boil until potatoes are tender.
- 2 cups milk
- 8 ears corn kernals or 20z frozen corn and 1 can creamed corn.
- salt and pepper
Bring to a boil. Can add meat if desired: crumbled bacon is wonderful!