Parboil the potato in water about 10 minutes. Cook onion in the oil over low heat, covered, until translucent (about 5 to 8 minutes).
Add the onion and remaining ingredients to the potatoes, bring back to boil. Let simmer until the corn is tender and the soup is slightly thickened (about 20 to 30 minutes), stirring occasionally.
Discard bay leaf before serving. Serve with cornbread.
Gumbos, Soups, Chowders
Cajun Country -- New Iberia, Louisiana