Another Corn Chowder

4 fresh medium ears of corn or one 10-oz package frozen whole kernel
corn
(I use 2 11 oz cans of Green Giant Niblets- whole kernel vacuum packed)
1/2 cup cubed, peeled potato
1/2 cup onion
1/3 cup water
2 tsp instant bouillon granules (or 2 cubes)
1/4 tsp pepper
1 3/4 cups milk (I use skim)
1 Tb margarine or butter
2 Tb all-purpose flour

If using fresh corn, use a sharp knife to cut off just the kernel tips from the ears of corn, then scrape the cobs with the dull edge of the knife. (You should have 2 cups corn.)
In a large saucepan, combine corn, pototo, onion, water, bouillon, and pepper. Bring to boiling; reduce heat.
Cover and simmer about 10 minutes or until just tender, stirring occasionally.
Stir in 1 1/2 cups of the milk and the margarine or butter.
Combine the remaining milk and flour.
Stir milk-flour mixture into corn mixture.
Cook and stir till thickened and bubbly.
Cook and stir 1 minute more.
If desired, garnish with snipped chives or snipped parsley and crisp-cooked, crumbled bacon. (I useblack pepper.)
Makes 4 to 6 side-dish servings.