Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  2             quarts  chicken stock
  1             medium  yellow onion -- diced
  4        tablespoons  butter
  4        tablespoons  flour
  2               cups  potatoes -- diced
  1                     bay leaf
  2               cups  half and half
  8               ears  fresh corn -- scraped from the
                        -- cob, or 1 bag
                        -- frozen corn
                        -- kernels and 1 can
                        -- creamed corn

Preparation:

Place the chicken stock in a 6-quart kettle and put it on to heat. In a small pan, saute the onion in the butter just until clear. Stir in the flour and cook for moment, thus making a roux. Stir the roux into the hot soup stock, stirring until the soup thickens a bit. Add the potatoes and bay leaf and cook until the potatoes are tender. Remove the bay leaf. Add the half and half and the corn. Bring to a simmer and seaon to taste with salt and pepper. Serve. (You can vary this by adding 1 pound crawfish tail meat, cooked; peeled and cooked shrimp, or diced cooked chicken.)

Nutritional Information:

2226 Calories (kcal); 112g Total Fat; (45% calories from fat); 55g Protein; 253g Carbohydrate; 303mg Cholesterol; 17973mg Sodium