I invited my son, daughter-in-law and my four grandchildren over to sample my newest creation. I had no clue how this was going to turn out but knew basically what I wanted to accomplish. I wanted potato soup, yet I also wanted corn chowder. I love the smell of saute'd onions and bacon, so knew that had to be part of the menu, then I wanted a heartiness added to the dish, the smoked sausage accomplished that, voila, I had a dish with no name. After dinner, I canvased everyone. They all loved it and between my nine year old grandson and his daddy, they came up with the name, "Tru Tater Stew"
2Boil potatoes, adding 1 tsp salt and 1/4 tsp pepper. Cook 15 minutes, drain liquid into 4 cup measuring cup holding drained liquid from corn. Top off with half and half to make 4 cups. Set aside.
3In deep 10 inch skillet on med high heat saute bacon, onions, and half the green onions until soft. Add sliced sausage and saute 5 minutes more. Pour mixture in pot with potatoes.
4Melt butter in the same skillet used for sauteing. Add the flour to melted butter and make a roux. Do not burn. Once rue is smooth and golden yellow add the reserved liquids, and all remaining ingredients except half of the cheddar cheese and remaining green onions. At this time you can add additional half and half to bring to within an inch of the top of pan. Add 1 tsp salt and 1/4 tsp pepper. Cover and simmer for 30 minutes.
5Before serving, top with remaining cheddar cheese and green onions. Tear off some french bread and enjoy.