• 8 potatoes. Cubed
• 1 small can corn (whole kernel)
• 1 quart milk
• salt and pepper
• 1 tablespoon butter
• ½ cup flour
• 1 egg, beaten, ¼ cup milk

Boil potatoes until soft, drain. Add corn and milk; heat thoroughly, season to taste.

Work butter into flour, add egg and milk, drop by teaspoons into hot soup. Cover saucepan and cook about10 minutes.

Serves 4