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Creamy corn-potato soup

Creamy corn-potato soup

1 chicken bouillon cube

1 cup water

2/3 cup coarsely-chopped onion

1/4 cup butter or margarine

1/2 teaspoon salt

1/2 teaspoon pepper

1/4 teaspoon thyme

6 - 7 medium-size potatoes, peeled and cut in slices about 1/8-inch thick

1 quart half 'n half

2 cups milk

1 (15-ounce) can creamed corn (or 1 quart home-frozen corn)

On the stovetop, put water in a 6 to 8-quart large pot or deep saucepan and let it come to a boil. Dissolve bouillon cube in water. Add onion to broth and steam for 2 or 3 minutes. Add butter, salt, pepper, and thyme to broth and stir, allowing butter to melt before removing from heat.

Add potatoes to broth mixture and stir to coat. Place potatoes and broth over a medium heat and add half 'n half; stir well, gradually adding milk and creamed corn. Continue to cook over a medium-low heat, stirring frequently, until potatoes are tender, approximately 30 minutes. (Note: When serving, sprinkle soup with Parmesan cheese and/or bacon bits, if desired.)

Yield: 6-8 servings.

—Carolyn Hacker