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.)