potato corn chowder

This delicious soup is hearty and perfect for the Fall and Winter.  Easily prepared in about 30 minutes.

1 medium onion, chopped
1 tablespoon olive oil
2 (14.5 oz) cans chicken broth
1 clove garlic, minced
3 large Yukon Gold potatoes, peeled and cubed
1 (15 oz) can whole kernel corn, drained
1 cup 2% milk, divided
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon herbs de provence
cayenne pepper, to taste
1/3 cup all-purpose flour

In a large saucepan, cook onion in oil over medium heat until tender.

Add garlic, broth and potatoes; bring to a boil.  Reduce heat; cover and simmer for 10-15 minutes or until the potatoes are tender.

Stir in corn, 1/2 cup milk, salt, pepper, and cayenne pepper.

In a small bowl, whisk together flour and 1/2 cup milk until smooth.  Stir into soup; return to boil.  Cook and stir for 2-3 minutes or until thickened.

Serves 6-8