Rosemary Potato Corn Chowder - cooking recipe

Ingredients

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

Preparation

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