Potato Corn Chowder

Based on the recipe found here.

POTATO CORN CHOWDER

1 medium onion, chopped
1 Tbsp. olive oil
2 cans (14-1/2 ounces each) chicken broth
3 large Yukon Gold potatoes, peeled and cubed
1 can (15-1/4 ounces) whole kernel corn, drained
1 c. 2% milk, divided
1/2 tsp. salt
1/2 tsp. pepper
1/3 c. flour

In a large saucepan, cook and stir onion in oil over medium heat until tender. Add broth and potatoes; bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until potatoes are tender.

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