Chicken Pumpkin Corn Chowder

Ingredients:
2 Tbs butter
1 small onion, minced
1 (10 oz) package frozen whole kernel corn, thawed
1 (16 oz) can pumpkin
2 cups water
2 chicken bouillon cubes
1 Tbs sugar
1 1/2 teaspoons salt
1/8 teaspoon ground cinnamon
2 cups half-and-half cream
1 large chicken breast (cooked and chopped)

Instructions:
Melt butter in Dutch oven. Add onion and saute' until tender. Add corn and cook, stirring occasionally, two to three minutes.

Stir in pumpkin and next five ingredients. Bring to a boil. Reduce heat and simmer five minutes. Stir in half-and-half and cook until thoroughly heated. Do not boil. Pack in a thermos for a hot meal on the go.

yields seven cups