What you need:
2 teaspoons of dry (powder) chicken stock
1/4 cup of tepid, tap water
3 Tablespoons of butter
1/2 cup chopped white onion
2 teaspoons minced garlic
2 Tablespoons all-purpose flour
4 cups milk (I use 1%)
1/2 teaspoon salt
1/4 teaspoon pepper
17 ounces cream-style corn (1 can)
1 cup corn kernels (not creamed)
6-10 potatoes, peeled, boiled and largely cubed
What you need to do:
Mix chicken stock and water until completely wet and smooth.
Melt butter and cook onion until tender and almost see-through. Add garlic and stir. Remove from heat and stir in flour. Cook over low heat until bubbly. Add chicken stock and water. Remove from heat and add milk, 1/2 cup at a time (to ensure mixture thins out and totally mixes in). Heat to boiling, constantly stirring, let boil for about one (1) minute. Stir in salt, pepper, both styles of corn and potatoes. Cook until chowder is consistently heated throughout.
Serve warm. Garnish with shredded cheddar and/or mozzarella cheese and oyster crackers.