Midwest Corn Chowder Soup

The days are growing cooler and the nights are chilly. It's the time of year for soups to warm your soul. This recipe is a quick and delicious corn chowder that is a winner anytime.

MIDWEST CORN CHOWDER SOUP

10 ounces whole kernel corn
1/2 cup potatoes, peeled and cubed
1/2 cup onion, diced
1/3 cup vegetable broth
1/8 teaspoon black pepper
1 1/2 cups milk
2 tablespoons dry milk powder
2 tablespoons flour
1/4 cup milk

1. Cook vegetables in the vegetable broth and pepper. When until tender, add the 1 1/2 cups milk.
2. In a separate bowl, combine the 1/4 cup milk, dry milk powder and flour. Add mixture to the sauce pan and cook until the soup thickens. Serve with chopped chives or scallions on top.

ENJOY!