
1 medium onion chopped
3 medium yukon gold potatoes cubed (yukon gold potatoes help to thicken the soup)
2 1/2 cups of water
2 chicken bullion cubes
1 can creamed corn
1 can kernel corn drained (or substitute fresh corn)
2 cups half and half
2 tablespoons of butter
salt and pepper to taste
In a pot, saute the bacon, onions and potatoes on medium until the onions are soft. Add water and bullion cubes. Add cream corn and kernel corn. Simmer until potatoes are cooked through. In a small sauce pan, heat half and half until warm. Add warm half and half to other ingredients. Add Butter. Salt & pepper to taste. Heat through and serve. Delicious!!