Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1              small  onion -- chopped
  2                     carrots -- peeled
  2        tablespoons  butter
  3               cans  chicken broth -- 14 3/4 oz. each
  4              large  potatoes -- peeled and diced
  3               cans  corn, cream-style -- 14 3/4 oz. each
  2               cups  half and half

Preparation:

I a soup pot, saute the onion and carrots in the butter over medium heat for 5-6 minutes, or until tender. Add the chicken broth and potatoes. Bring to a boil and cook for 12-15 minutes, or until the potatoes are fork-tender. Add the remaining ingredients and cook for 8-10 minutes, or until heated through. Serve immediately. Note: Give this some added color by using red-skinned potatoes and leaving the skins on.

Nutritional Information:

172 Calories (kcal); 9g Total Fat; (43% calories from fat); 5g Protein; 20g Carbohydrate; 24mg Cholesterol; 390mg Sodium