(adapted on the fly from Elaine Corn's Now You're Cooking; measurements approximate)

1 can cream style corn (14.75 oz.)
1/2 can half-and-half (aka what was left in the fridge in lieu of the can of milk specified in the recipe)
1/2 can beef broth (ditto)
ground black pepper

Dump all into pot. Heat until warm, stirring frequently.

Served with broiled salmon and spicy tofu (slice one cake firm tofu, brush with soy sauce and sriracha, broil).