1 T margarine

1/4 to 1/2 cup onions, chopped

3 potatoes, cut in chunks

1 cup water (sometimes more)

1 chicken bouillon cube

1 10 3/4 oz can corn

2 T flour

1 cup milk (cold)

salt

taragon

dill weed

cheddar cheese

Sautee onions in margarine. Add water, potatoes and bouillon cube and boil until potatoes are done. Add corn & cook. Shake flour and milk and bring to boil, stirring. Add salt, taragon, dill weed, and cheese to taste and cook until desired consistency.

Catherine