Corn Chowder

I adapted this recipe from a clam chowder recipe.

1 small onion, finely chopped
4-5 large baking potatoes, diced
1 can whole kernel corn, undrained
3/4 C. butter (no substitutions)
3/4 C. flour
1 quart half & half (regular or fat-free)

Place onion and potatoes into large pot. Drain water from corn over onions and potatoes. Add enough tap water to barely cover onions and potatoes and simmer over medium heat until potatoes are tender (about 20 minutes). Meanwhile, melt butter in 2-quart saucepan. Add flour and cook for 1-2 minutes, stirring constantly. Stir in half & half and cook until mixture is smooth and thick, stirring constantly with a wire whisk. Add thickened half & half to pot with potatoes and onion. Add canned corn and stir thoroughly. Season with salt and pepper to taste.

Note: To save time, I usually do not peel the potatoes for this soup.

Variation: Omit the canned corn for cream of potato soup. Top with bacon, cheese, and/or sliced green onions.