1 tbsp. butter
1 med. onion, finely chopped
1 lg. potato, pared and cut into chunks
1 c. chicken broth
1 c. cooked chicken, cut into chunks
1 can (17 oz.) cream style corn
2 c. half and half
Salt and pepper to taste

In medium saucepan in the butter, gently cook onion, stirring often. Add potato and broth. Boil gently covered until potato is tender, about 10 minutes. Stir in chicken, corn, half and half, salt and pepper. Reheat, but don't boil. Thin with more broth if necessary. Makes 5 cups.