Corn-Potato Chowder

1 Tbsp. butter
1 medium yellow onion, chopped
3 medium potatoes, peeled and cut into 1/2 in. dices
2 c. reduced-sodium chicken broth
1 c. corn kernels, (if canned, then drain)
1 c. evaporated skim milk
1/2 tsp. salt
1/4 tsp. black pepper

1. In a large saucepan, melt butter over medium-high heat. Add onion and cook, stirring frequently, until golden and tender, about 7 minutes.
2. Add potatoes and chicken broth. Bring broth mixture to a boil. Reduce heat to low and simmer, partially covered, until potatoes are tender, about 15-20 minutes.
3. Stir in corn kernels, milk, salt and pepper. Simmer, uncovered, until heated through, about 5 minutes.
Yield: 6 servings