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Ingredients: One, 10-ounce package frozen whole kernel corn 1/2 cup cubed, peeled potato (1/2 medium) 1/2 cup chopped onion (1 medium) 1/3 cup water 1 teaspoon instant chicken bouillon granules 1/8 teaspoon white or black pepper 1 1/2 cups fat-free milk 2 tablespoons non-fat dry milk powder 2 tablespoons all-purpose flour 1/4 cup fat-free milk 1 tablespoon cooked bacon pieces Directions: In a large saucepan, stir together corn, potato, onion, water, chicken bouillon granules, and pepper. Bring to boiling; reduce heat. Cover and simmer about ten minutes or just until the corn and potatoes are tender, stirring occasionally. 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 one minute more. To serve, ladle into soup bowls. Sprinkle with bacon pieces. Recipe makes four side-dish servings. Nutrition information per serving: Calories: 158 Fat: 1g Cholesterol: 4mg Sodium: 373mb Carbohydrate: 31g Fiber: 2g Protein: 8g |