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4 medium yellow squash, sliced thin
1 small onion, chopped
1 large potato, cut into cubes
2 chicken bouillon cubes
1/2 to 1 cup half-and-half
1 tablespoon cornstarch
Salt and pepper to taste
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Combine the cornstarch and 1/4 cup water. Set aside.
Cook the squash, onion and potato in just enough water to cover until tender. Add the bouillon cubes and stir well. Add the cornstarch mixture and stir. Slowly add
half-and-half, and cook until bubbly. Season with salt and pepper to taste.
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Serve with crusty French bread and a salad.
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