Ingredients

8 cups of chicken stock or canned broth
1 medium yellow onion, diced
2 tbsp. Each of Butter and olive oil (can use vegetable oil too)
5 tbsp. Flour
2 cups potatoes, unpeeled, scrubbed and diced ¼” pieces
1 bay leaf
2 tsp. salt
1 tsp. white pepper or cayenne pepper
2 cups half-and-half
20 oz frozen corn
1 can (17 oz.) creamed corn
4 tablespoons fresh parsley, finely chopped ( or 4 tsp. dried)

Instructions

In a 6-8 quart stockpot, pour in chicken stock/broth and set to medium heat.

In a small frying pan sauté the onion in the butter/oil just until clear. Stir in the flour and cook for 1 minute, making a smooth roux (paste). Stir the roux into the hot chicken broth, stirring until it thickens a bit.

Add the potatoes and bay leaf and cook until the potatoes are tender, stirring occasionally.

Add the half-and-half and both types of corn. Bring to a simmer and season with salt and pepper. Add parsley and remove bay leaf. If soup isn’t thick enough for your tastes, simmer uncovered until desired thickness or mix 2 tbsp. Corn starch to 2 tbsp. Serve with crackers or rolls and butter. Leftovers keep about a week or freeze up to 3 months.

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