Potato Corn Chowder

• 2 tablespoons butter or margarine (7 cents)
• 2 tablespoons flour (1 cent)
• 2 medium russet potatoes (12 cents)
• 4 cups of powdered milk prepared (47 cents)
• 2 teaspoons onion powder (2 cents)
• Salt and pepper to taste (1 cent)
• 1 cup frozen or canned corn (30 cents)

Assemble all ingredients. Chop potatoes in small 1/2 inch pieces. Warm milk in small saucepan or microwave. Melt butter over medium heat in 4 quart or larger saucepan. Stir in flour and cook for 1 minute- just enough to cook the raw taste out. Using a whisk, slowly stream in milk being careful to stir continually and briskly to avoid lumps. Add potatoes, onion powder, and salt and pepper. Cook on low heat stirring occasionally for 20 minutes or until potatoes are tender. Add corn and cook 1-2 more minutes. Be careful not to scorch.

Makes approximately 5 cups.

Total cost: 1 dollar

Total cooking time: 25 minutes