Instructions: Boil cubed potatoes in a saucepan for about 15 minutes (until they are fork-tender), drain and set aside. In medium skillet, simmer onion and celery in stick of butter until they are translucent. Add corn and garlic; simmer a few

(approximately 5) minutes and remove from heat.

In larger saucepan or kettle, combine cooked cubed potatoes with sauteed onion and celery in butter. Next, add the chicken soup (or bouillon cubes and water).

Mix gently, adding the Half & Half, then milk. Heat slowly, adding spices, and then simmer on low for 20 to 30 minutes.

Serve in large soup bowls, and garnish with crumbled bacon, chives, and grated Cheddar cheese, and crackers on the side.

Serves 4 - 6

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