"Baked" Potato Soup

Ever since I went to Mimi's Cafe I fell in love with their Cafe Corn Chowder. I decided to make it one day, and ending up liking my version just the same. When I became gluten-free, it was during the winter months(November) and I was disappointed that I couldn't eat the soup anymore. I finally decided that I was going to try to make it gluten-free(and still taste the same). Although it is not identical to Mimi's(I don't like the sugar in theirs), I think it's pretty close. : )

Baked Potato Soup

4 Tablespoons of corn starch(if you can't have corn you probably can substitute rice flour.)
1/2 stick of butter(1/4 cup)- I know it seems like a LOT of butter but trust me it's worth it.
2 Tablespoons of chicken bullion/or stock
dried onion to taste(it really depending on what you like)
a dash of parsley(again however much you like) 
pepper/salt( If you are trying to cut back on salt, I sometimes add a little bit of celery)
4 cups of milk
1 can of corn(you can use fresh)
2-3 potatoes(depending on their size and how much you like)
bacon, ham, etc(optional) 

 Directions
1. Start by baking your potatoes. I do mine in the microwave for about 6 minutes. I like it because it's faster, but you are welcome to bake them in the oven.
2. Once your potatoes are done start to make a rue. Heat a pan on medium, and melt your butter. Then add your cornstarch and stir to form the rue.
3. Next add your milk and stir to combine with the rue(make sure their aren't any clumps)
4. You can begin adding your pepper, salt, onion, parsley, and bullion(or stock)
5. Cook this for a little bit to get cook out the cornstarch-y taste.
6. Cut up your potatoes into bit size pieces, then add.
7. Lastly, add your corn. Enjoy! :)


Note: You can add bacon, ham, or any other kind of meat you like. I like this soup on its own though. :)