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.
Difficulty: ................. intermediate
Preparation: ............ about 35 minutes
Servings: ................. 8
1 large onion, chopped
1/2 cup butter
2 1/2 cups water
2 (14.75 ounce) cans cream-style corn
4 medium potatoes, peeled and cut into 1/2-inch cubes
2 cups milk
1 1/2 teaspoons salt
3/4 teaspoon pepper
Minced fresh parsley
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