Corn Chowder

If using fresh corn, use a sharp knife to cut off just the kernel tips from the ears of corn, then scrape the cobs with the dull edge of the knife. (You should have 2 cups corn.) In a large saucepan, combine corn, pototo, onion, water, bouillon, and pepper. Bring to boiling; reduce heat. Cover and simmer about 10 minutes or until just tender, stirring occasionally. Stir in 1 1/2 cups of the milk and the margarine or butter. Combine the remaining milk and flour. Stir milk-flour mixture into corn mixture. Cook and stir till thickened and bubbly. Cook and stir 1 minute more. If desired, garnish with snipped chives or snipped parsley and crisp-cooked, crumbled bacon. (I use black pepper.) Makes 4 to 6 side-dish servings.