1 (17 oz.) can whole-kernel corn
1 med. onion, chopped
1 tbsp. cooking oil
3 tbsp. flour
1 tsp. salt
1/4 tsp. pepper
3 c. milk

Drain corn and chop it coarsely; set aside. In saucepan, saute onion in oil until transparent. Stir in flour and salt and pepper; gradually add milk, stirring constantly, until thickened and bubbly. Add corn and heat through.