4 to 5 links knockwurst
1/2 c. chopped onion
1 (17 oz.) whole kernel corn
1 (17 oz.) cream corn
2 c. boiling water
5 potatoes cut into bite size pieces
1 c. half and half (milk)
4 chicken bouillon cubes
1 tbsp. butter
1/2 c. celery
1/2 tsp. pepper

Saute onions and celery in butter until tender. Dissolve bouillon cubes in hot water (2 cups) add in onions and celery; add potatoes. Simmer until potatoes are tender. in skillet, brown bite size knackwurst. Combine with potato mixture and corn and half and half. Add pepper to taste; simmer about 1 1/2 hours. Better when served next day.