1 lb. bag frozen corn
4-6 potatoes, peeled & cubed
1 med. onion, thinly sliced (or more)
1/2 stick low calorie butter
1 qt. reconstituted Carnation powdered milk plus
1/2 c. dry powdered milk

Note: For richer chowder, use whole milk and 1 cup half & half.

In large Dutch oven, saute onion, about 4 minutes. Add potatoes and toss well to absorb butter. Add salt and pepper. Cook a few minutes over medium heat, stirring often. Add enough water to cover potatoes. Cover and cook until potatoes are tender. Add frozen corn. Cook additional 10 minutes, adding water as needed. Add powdered milk, taste for salt and pepper flavor. Stir well. Let return to boil and serve with crackers and salad. Makes a lot.