Rosemary Potato Chowder

2-14 oz cans chicken broth

1 28 oz package of O-brien style hashbrown potatoes

13 oz jar real bacon bits or 1 cup diced ham

1 15oz can of corn

2 tbs cornstarch

1/4 cup water

1 pint half and half

2 teaspoon dried rosemary

1 tsp pepper

Bring chicken broth to a boil in a large pot. Add potatoes and bacon or ham. Cook about 10 minutes until potatoes are tender. Stir in corn. Mix cornstarch and water until it is a smooth paste. Stir mixture into pot and continue stirring until it becomes slightly thickened. Stir in half and half and rosemary. Add pepper. Serve and enjoy!