Ingredients
1 large onion, chopped1/2 cup butter2-1/2 cups water2 cans (14-3/4 ounces each) cream-style corn4 medium potatoes, peeled and cut into 1/2-inch cubes2 cups milk1-1/2 teaspoons salt3/4 teaspoon pepperMinced fresh parsley
Preparation
In a Dutch oven, saute onion in butter until tender. Add the water, corn and potatoes; bring to a boil. Reduce heat; cover and simmer for 16-20 minutes or until potatoes are tender. Reduce heat to low. Stir in the milk, salt and pepper. Cook for 5-10 minutes or until heated through, stirring occasionally. Sprinkle with parsley.
