2 med. potatoes (about 1 lb.)
1 med. onion
4 tbsp. butter
1/4 c. flour
4 1/2 c. chicken broth
1/4 tsp. pepper
1 1/2 c. cooked, cubed chicken (about 1/2 lb.)
1 c. broccoli florets
1 1/2 c. milk
1 (16 oz.) can corn, drained

Peel the potatoes and cut them into 1/2 inch cubes. Coarsely chop the onion.

In a large saucepan, melt the butter over medium heat until hot but not smoking. Add the onion and cook, stirring, until wilted, 1-2 minutes. Stir in the flour and cook stirring constantly, until the flour and butter are completely blended about 1 minute.

Slowly pour in the chicken broth, stirring constantly. When the mixture returns to a boil, add the potatoes and pepper. Reduce the heat to medium-low, cover the pan and simmer, stirring occasionally, until the potatoes are tender, about 15 minutes.

Meanwhile, cut the chicken into 1 inch cubes. Cut the 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 the broccoli is crisp-tender and the chicken is heated through, 2-3 minutes longer.