Corn Chowder

8 small to medium potatoes
1 cup chopped onion
2 Tablespoons chicken bouillon
¾ teaspoon pepper
4 cups milk
1 teaspoon dried parsley flakes
½ cup flour*
32 oz. fresh, frozen, or drained canned corn

Place peeled and diced potatoes in a large saucepan, add onion, bouillon, pepper, parsley, and enough water to cover it all about ½ inch. Bring to boiling; reduce heat. Cover and simmer about 10 minutes or until potatoes are tender, stirring occasionally. Stir in 3 cups of the milk. Combine remaining milk and flour.* Stir milk-flour mixture into potato mixture. Cook and stir until thick and bubbly. Add corn and cook until heated throughout. If desired garnish with crisp-cooked, crumbled bacon.

This makes a big batch. I freeze half of this and each half feeds my family of seven.

*I usually use white bean flour and it can be whisked right into the hot soup, it doesn't need to be mixed with cold milk first like regular flour would.