Ingredients

Yield: 6-8 servings

8 potatoes, medium size, peeled and cubed
1 medium onion, chopped
6 tablespoons butter
1/4 cup all-purpose flour
4 cups milk
1/2 cup light cream
3 ounces softened cream cheese
3 cups frozen corn
1 teaspoon salt
1/8 teaspoon pepper
1/2 teaspoon parsley
1/8 teaspoon thyme
1/8 teaspoon marjoram

Directions

Cook cubed potatoes in enough water to cover for 15 minutes or until tender. Meanwhile, cook onions in butter until tender. Add flour, stir to blend. Add milk, cream and cream cheese. Whisk with a wire whip until smooth. Continue to cook until slightly thickened. Stir in potatoes, corn, salt, pepper and herbs. Heat mixture to piping hot, but do not boil. For better flavor, set aside to cool and then reheat.

Each serving contains 510 calories, 20g fat, 74g carb, 668 mg sodium, 61mg cholesterol.