Amber Lee (GF Utah group)

2 Tbsp butter
1/2 cup chopped onion
3 cups frozen corn
2 potatoes, peeled and diced
2 cup chicken bouillon broth
1/2 tsp salt
1/8 tsp pepper
2 cups cold milk
3 Tbsp cornstarch

1. In a medium saucepan sauté onion in butter.
2. Add corn, potato, broth, salt and pepper to saucepan with onion.  Bring to a boil and simmer 10 minutes or until potato is very tender.
3. In a bowl, mix together milk and cornstarch.  Add to soup.  Bring soup to a boil stirring constantly. Reduce heat and serve.

Makes 8 cups.