6 med. carrots, sliced, pared
1 med. onion, sliced
1/2 c. milk
1 (12 oz.) can vacuum-packed whole kernel corn, undrained
2 tbsp. butter
1 tbsp. flour
About 1/4 tsp. salt
About 1/4 tsp. pepper

Cook carrots and onion in a little boiling salted water, covered, until tender. Drain, add ilk, corn, heat to boiling. Meanwhile, mix butter and flour until smooth paste is formed; drop into vegetables; cook stirring gently, until smoothly thickened. Add salt and pepper to taste; add more seasoning if necessary. Makes 4 servings.