Potato Corn Chowder

I love soups, plain and simple. This is one of the favorite standbys, as I always have the ingredients on hand and is absolutely delicious. One of my comfort foods, for sure. Especially good with homemade sourdough bread…

Potato Corn Chowder
Serves 4-6

2 T butter
1/3 cu flour
1/2 medium onion, chopped
4 russet potatoes, chopped into bite-sized pieces
4 chicken bullion cubes
3 cups milk
~ 6 cups water
2 cups corn
1 t basil
1/4 t cayenne pepper
salt and pepper to taste

1) melt butter in cooking pot over medium heat; add onion and saute until tender
2) add flour (I use whole wheat, but any sort will do) and stir to form a roux
3) gradually stir in milk
4) add potatoes and spices and crumble in bullion cubes
5) add enough water to cover potatoes; bring to boil, then reduce heat to low and simmer 15 minutes or until potatoes are tender, adding water as needed
6) stir in corn and cook another 5 minutes before serving

I sometimes use chicken broth instead of the bullion cubes and reduce the water amount accordingly.