2. In a large saucepan, melt the butter over medium heat until hot but not smoking. Add the onion and cook, stirring until wilted, 1 to 2 minutes.

3. Stir in the flour and cook, stirring constantly, until the flour and butter are completely blended, about 1 minute.

4. 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.

5. Meanwhile, cut the chicken into 1" cubes. Cut the broccoli into florets.

6. 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 to 3 minutes longer. Recipe doubles well.