11 ounces canned corn, drained
OR
1 cup frozen corn, thawed
1/2 cup chopped onion
1/2 cup cubed peeled russet potatoes
1/2 cup water
2 teaspoons instant chicken bouillon
1 1/2 cups milk
1 tablespoon butter
1/4 cup milk
2 tablespoons flour

In large saucepan, combine corn, onion, potatoes, water and bouillon. Bring to boil. Reduce heat, cover and simmer 10 minutes till potatoes are tender, stirring occasionally. Stir in milk and butter. Combine milk and flour till smooth. Add to chowder and cook, stirring occasionally, till thickened.