1/4 c. chopped green onion
1/4 tsp. vegetable oil
1 1/4 c. chicken broth, fat removed
1 c. low-fat (1%) milk
3/4 lbs. potatoes, peeled & cut into 1/2 inch cubes
1 pkg. (10 oz.) frozen corn kernels
2 tbsp. instant non-fat dry milk powder
1/8 tsp. dry mustard
Salt and pepper to taste

Saute onion in oil in a non-stick saucepan for two minutes. Add broth, milk and potatoes. Simmer until the potatoes are tender, about 12 minutes. Add corn and cook one minute. Puree 1 cup of the chowder in a food processor. Return to the saucepan. Stir in the dry milk, mustard, salt and pepper. 4 servings