From: The $5 Dinner Mom blog*****

8-9 medium sized peeled Russet potatoes, Yukon Gold or White potatoes

1 Qt. of water

4 Chicken Bouillon cubes

3 cans chicken stock

2-3 stalks of chopped celery and a few light green celery leaves (chopped)

1 small chopped onion

½ tsp salt (or more to taste)Pinch of white pepper

3 bay leaves

1 15 oz. can creamed corn

1 15 oz. can kernel corn or 2 15 oz. cans kernel corn

4 Tbsp Butter

1 pint half and half

½ tsp ground black pepper

4 Tbsp of cornstarch dissolved in cold water (mix it well before pouring into soup)

Directions

1 . 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 minutes 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 6-8

Alterations:” 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 one

Serve with fresh baked bread and a garden salad.