Six ingredients!
Boil together: 1 pound potatoes, cut into 1/2″ chunks. Any kind of potato: white, red, Yukon gold…
2 cups baby carrots, sliced
2 cups chicken broth (vegetable broth will work also)
Bring to a boil, reduce heat, cover and simmer for 10 minutes or until the vegetables are tender.
Stir in: 2 cans (15 oz) creamed corn
3/4 cup light cream, Half & Half, or whatever you choose. (make sure it’s not boiling at this point)
1/8 teaspoon pepper
Serve! (serves 4)
If you need to reheat, do not bring to a boil. Just return soup to a hot temperature. Enjoy!!
jayjaysfavorites 
Aw, this was a really nice post. In concept I want to put in writing like this moreover ? taking time and precise effort to make an excellent article? however what can I say? I procrastinate alot and by no means appear to get one thing done.
Thanks Austin. I know what you mean…..I have the same thing! I appreciate your comment.