4 lg potatoes, peeled and diced
1 14-oz can creamed corn
1 med onion, chopped
2 t oil
1 14-oz can kernel corn, drained
1 qt half and half
Salt and pepper

In lg 4-6 qt pot, saute onion in oil over medium heat. Add potatoes, cover with water and simmer until potatoes are just barely tender and water has cooked down. Add both cans corn, half and half, and salt and pepper to taste. Cook over low heat until hot, about 15 minutes, but don’t let it boil. Add more half and half or milk if more liquid is desired. Serve hot (“hot things hot and cold things cold!”) with saltines and peanut butter and jelly, or with cornbread and salad.

Abby says “Just the thing for a wintry night…and don’t forget to add the potatoes!!!”