Corn Chowder

In a 20 qt. stock pot, over medium-high heat, add the water, chicken broth, onion, pepper, and diced potatoes.

Heat the contents of the pot until warm.

Whisk in the powdered soup base until it has dissolved.

Add the creamed and shoepeg corn to the pot.

Reduce the heat to low, and simmer until the potatoes and onions are soft.

Turn off the heat and serve immediately or place in a warmer.