64 oz Chicken Broth

6 potatoes – peeled and cubed small

1 carrot – peeled and diced tiny

1 tube frozen creamed corn

4 scallions, sliced

dash each ground black pepper, dried minced onion, sugar

1 cup half & half

3 tablespoons butter

1/4 cup diced cooked ham or crumbled cooked bacon 

In a large pot, bring broth to a boil.  Add potatoes, creamed corn, carrots and whites of scallion onions, dried onion, pepper and sugar.  Slowly boil 30 minutes, stirring occasionally.  Stir in ham (or bacon) and green onion tops.  Blend in batches leaving some chunks – or using immersion blender, blend slightly.  Stir in half & half and butter.  Keep warm until serving.  Do not return to boil.

*To make this Vegetarian, substitute vegetable broth for chicken broth.

8  Servings