¼ cup chopped onion
1 tablespoon butter or margarine
1 tablespoon all-purpose flour
1 cup diced peeled potato (1 medium)
1 cup water
1 chicken bouillon cube
1 cup fresh or frozen corn
1 to 2 teaspoons finely chopped jalapeno or green chilies
2 cups milk
¼ teaspoon garlic salt
⅛ teaspoon pepper
dash paprika
In a medium saucepan, sauté onion in the butter until tender.
Stir in flour.
Add the potato, water and bouillon; bring to a boil.
Reduce heat; cover and simmer for 7-10 minutes or until potato is tender.
Add corn, jalapeno, milk and seasonings.
Cover and simmer for 15 minutes.
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