4 c. corn (fresh cut from cob or canned - not cream style)
2 med.-size potatoes
1 sm. Bermuda onion (1 c. when cut)
1 c. water
2 c. clear chicken broth
5 tbsp. butter
2 c. hot milk
1 c. heavy cream
Salt and pepper to taste
Pinch cayenne

Prepare 4 cups corn from the cob, being careful not to cut too deep, or use canned corn. Peel the potatoes and cut in 1/2 inch cubes. Peel and cut fine the Bermuda onion. Place the corn in large 4 quart pan. Pour over it 1 cup water and the chicken broth. Place on low heat and simmer for 15 minutes, counting from the time it comes to a boil. Watch carefully to prevent scorching.