2 cans chicken broth (homemade if available)
1 med. onion, chopped
4 tbsp. butter
4 tbsp. flour
2 c. potatoes, chopped
2 c. half & half
1 pkg. frozen cream corn
1 pkg. frozen niblet corn

Saute onion. Add butter and flour to make roux. Add half and half and stir until thick. Cook potatoes in chicken broth and add to roux. Add corn and season to taste with pepper, seasoned salt and chipped chicken bouillon cube. May add chicken, ham, or shrimp. Heat thoroughly and serve.