Rosemary Potato Corn Chowder

• 2 (14 ounce) cans chicken broth (or 4 chicken bouillon cubes and 4 cups water)
• 1 (28 ounce) package o'brien-style diced potatoes
• 13 ounces jar bacon bits (or 1 cup finely diced ham)
• 1 (15 ounce) can corn
• 2 tablespoons cornstarch
• 1/4 cup water
• 1 pint half-and-half
• 2 teaspoons dried rosemary or 1 tablespoon fresh rosemary
• 1 teaspoon fresh ground pepper

1. Bring chicken broth to a boil in a large pot.
2. Add potatoes and bacon pieces.
3. Cook about 10 minutes, or until potatoes are tender.
4. Stir in corn.
5. Mix cornstarch and water to a smooth paste.
6. Stir cornstarch mixture into the boiling soup, and continue stirring until mixture is slightly thickened.
7. Stir in half-and-half and rosemary.
8. Add pepper to taste.

chicken broth, potatoes, bacon bits, corn, cornstarch, water, rosemary, fresh ground pepper

Taken from www.food.com/recipe/rosemary-potato-corn-chowder-387525 (may not work)