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 mins. or until potatoes are tender.
Stir in the corn, 1/2 c. 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 mins. or until thickened. Sprinkle with parsley if desired.
Originally Submitted
7/24/2012
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