From: The $5 Dinner Mom blog*****I met Deborah, the Gourmet Farm Girl, at my Columbus Cookbook signing…and was struck by her passion and enthusiasm for sharing fabulous recipes from the farm! I hope you enjoy her chowder!!!Ingredients8-9 medium sized peeled Russet potatoes, Yukon Gold or White potatoes1 Qt. of water4 Chicken Bouillon cubes3 cans chicken stock2-3 stalks of chopped celery and a few light green celery leaves (chopped)1 small chopped onion½ tsp salt (or more to taste)Pinch of white pepper3 bay leaves1 15 oz. can creamed corn1 15 oz. can kernel cornor 2 15 oz. cans kernel corn4 Tbsp Butter1 pint half and half½ tsp ground black pepper4 Tbsp of cornstarch dissolved in cold water (mix it well before pouring into soup)Directions1. Simmer all the above till the potatoes are tender, start smashing a few of the potatoes against the side of the pan as they simmer, as this will help to thicken the broth. Simmer for about 30-40 minutes.2. When all is tender & soft, remove the bay leaves and add the corn. (The best corn to add would be fresh sweet corn picked from the patch or from your local farmers market.) Blanch the corn in boiling water for about 2-3 minute’s, cool in cold water bath and cut off the cob before adding. Simmer 10-12 minuntes longer.3. Then add half and half, pepper, cornstarch. Reduce heat and simmer till thick 5-8 minutes longer.4. Serve immediately topped off with shredded cheddar cheese, fried bacon bits & chopped green onions and some cracked pepper.Serves 6-8Alterations:” Add left over mashed potatoes to thicken soup in step three” Add chunks of cooked smoked ham in step two” Add 2-3 chopped leeks in step oneServe with fresh baked bread and a garden salad.