2 med. all purpose potatoes
1 med. onion
4 tbsp. butter
1/4 c. flour
4 1/2 c. chicken broth
1/4 tsp. pepper
1 1/2 c. cubed cooked chicken
1 c. broccoli florets
1 1/2 c. milk
1 can corn, drained

Peel potatoes, cut into 1/2 inch cubes. Coarsely chop the onion. In large saucepan, melt the butter over medium heat until hot. Add the onion and cook, stirring until wilted. Stir in flour and cook, stirring constantly, until flour and butter are completely blended. Slowly pour in chicken broth, stirring constantly. Return to boil. Add potatoes and pepper; reduce heat to medium low, cover and simmer, stirring occasionally. Cook until potatoes are tender, about 15 minutes. Meanwhile, cut chicken into 1 inch cubes. Cut broccoli into florets. Increase the heat to medium and when the soup returns to a boil, stir in the chicken, milk, corn, and broccoli. Cook until broccoli is crisp-tender and the chicken is heated through, 2-3 minutes.