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Yield: 8 cups
1/2 cup margarine 1 can (16 or 17 ounces) whole kernel corn, undrained
1/2 cup finely chopped onion 3 cups hot milk
6 tablespoons flour 1 tablespoon sugar
4 chicken bouillon cubes 1/4 teaspoon white pepper
2 1/2 cups hot water
1 1/2 cups cubed cooked potatoes
Heat margarine in a large saucepot and cook onion until tender but not brown. Add flour; cook and stir for 5 minutes over low heat. Do not brown. Add bouillon cubes and hot water, stirring with a wisk to blend. Simmer for 5 minutes. Add remaining ingredients and bring to the boiling point.
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