1 pound small gold potatoes, chunked

2 cups chicken or vegetable stock

steamed corn off the cob (about 3 ears worth)

2 cans (15.5 ounces each) cannellini beans, drained

2 tablespoons butter

1 teaspoon EACH salt and pepper

1 1/2 cups halved cherry tomatoes

Splash of cream

Put potatoes in a large saucepan, add stock, bring to a boil and simmer, uncovered about 20 minutes, or until tender.  Add corn, beans, butter, salt and pepper and tomatoes.  Bring to a boil, turn down heat and simmer ten minutes.  Finally, stir in cream.  Serves 4 - 6.