1 (3 oz.) pkg. dried beef, cut up
1/2 c. chopped onion
3 tbsp. butter
3 c. diced, peeled potatoes
2 1/2 c. frozen corn
1 c. water
1/2 tsp. Worcestershire sauce
1/2 tsp. dry mustard
1/2 tsp. salt
1/4 tsp. pepper
4 c. milk
1/4 c. flour

In 4 quart Dutch oven over medium high heat, saute dried beef and onions in melted butter 3 minutes. Add potatoes and next 6 ingredients. Bring to a boil. Reduce heat. Cover and simmer 12 minutes, or until potatoes are tender. Add 3 cups milk.

In jar shake remaining 1 cup milk with flour until smooth. Stir into soup, cook, stirring constantly until mixture thickens and simmer.

Makes 6 (1 1/3 cups) servings.