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Clam Chowder

A really great white clam chowder.

1 yellow onion, chopped
1-2 T. butter
1 medium potato, diced
½ to 1 cup corn (one ear of fresh corn cut off the cob is good)
1 cup chicken stock
½ to 1 lb. clam meat
3 T. flour
3 cups skim milk
White pepper
Ground celery seed

Saute the onion in the butter just until the onion is transparent. Add the potato, corn, chicken stock, and bring to a rapid boil. Cook 5-7 minutes, until the potatos and corn are done. Add the clam meat (which is probably cooked, but it doesn't matter), and when the soup has returned to a boil, cook about 2 more minutes. Mix the flour with about ½ cup of the milk and add the mixture to the soup. Cook until it thickens, stirring frequently. Add the remainder of the milk and heat. At this point, be careful not to overheat. While it's coming up to temperature, add the pepper and celery seed, and check to see if it needs salt. I usually use a strong enough chicken stock that I don't need to add salt.