November 2009

Corn Chowder

• 1 lg. onion, chopped
• ½ cup butter
• 2 ½ cup water
• 2 (14 ¾ -oz.) cans cream-style corn
• 4 medium potatoes cut into ½-inch cubes
• 2 cups milk
• 1 ½ tsp. salt
• ¾ tsp. pepper
• Minced fresh parsley

In large pan, saute onion in butter until tender, add the water, corn and potatoes, bring to a boil. Reduce, cover and simmer for 20 minutes or until potatoes are tender. Reduce heat to low, stir in milk, salt and pepper. Cook 5 to 10 minutes longer or until heated through, stirring occasionally. Serve with sprinkle of parsley.