Corn And Potato Chowder

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8 cups of chicken stock or canned broth

1 medium yellow onion, diced

2 tbsp. Each of Butter and olive oil (can use vegetable oil too)

5 tbsp. Flour

2 cups potatoes, unpeeled, scrubbed and diced ¼” pieces

1 bay leaf

2 tsp. salt

1 tsp. white pepper or cayenne pepper

2 cups half-and-half

20 oz frozen corn

1 can (17 oz.) creamed corn

4 tablespoons fresh parsley, finely chopped ( or 4 tsp. dried)

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