1 1/4 c. pared diced potatoes
1/4 c. diced onion
2 c. water
4 tsp. chicken bouillon granules
8 oz. can stewed tomatoes
8 oz. can whole kernel corn (undrained)
3/4 c. half and half cream
Salt and pepper

Boil gently together the potatoes and onions, in the water and chicken bouillon until potatoes are tender. Stir in the tomatoes and corn and heat. Add cream last, do not boil just heat through. Makes 1 1/4 quarts.