Corn Chowder

This recipe is great for those days when you just need some good warm soup. Its really easy to throw together. It also makes great leftovers. 

Corn Chowder

• 1 large onion, chopped
• 1/2 cup butter
• 2 1/2 cups water
• 2 (14.75 ounce) cans cream-style corn (I also add a bag of frozen 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
• 
  
• 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.