A steaming bowl of creamy chowder filled with corn is always welcome on a cold winter's day. You may wish to substitute canned mixed vegetables. The first time I made this my husband said: “Make this again!”

    1/2 cup butter
    1 cup finely chopped yellow onion
    3/4 cup all-purpose flour
    2 tablespoons chicken base
    4 cups water
    4 cups fat-free milk
    3 dried bay leaves
    1 tablespoon dried parsley
    ½ teaspoon freshly ground Tellicherry peppercorns
    ½ teaspoon ground coriander seeds
    2 (15 ¼-ounce) cans sweet whole kernel corn, drained

1.  In a 6-quart Dutch oven or heavy based stock pot, melt butter
     over medium heat. Fry the onions until translucent.

2.  Use a whisk to stir the flour into the onions. Whisk in the
     chicken base, water and milk.

3.  Add the bay leaves, parsley, pepper, coriander and corn.

4.  Cook just until the chowder has thickened. Remove bay leaves
     before serving. 

     Makes 6 servings