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Corn Chowder
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2 tbsp. oil
1 med. onion, minced
4 med. potatoes
1 (16 1/2 oz.) can creamed corn
2 c. milk
Salt and pepper to taste
1/4 c. water
After mincing onion, peel and cut potatoes into 1 inch cubes. In large skillet over medium heat, saute onion and potatoes with oil until onion starts to turn brown. Add 1/4 cup water; cover and let steam for about 15 minutes or until potatoes are cooked. Add creamed corn, milk and salt and pepper to taste. Heat until hot but do not boil. Joyce Sinman Ms. Larson, 6
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