It's very chilly here in Michigan. Our temperature is 21F and so decided to cook corn chowder.
1 small onion, chopped
1/4 cup butter
1 1/4 cup water
1 can (14 3/4 ounces) cream-style corn
2 medium potatoes, peeled and cut into cubes
1 cup milk
salt and pepper to taste
dash of parsley ( I used dry)
1) In a sauce pan, saute onion in a 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.
2) Stir in the milk, salt and pepper. Cook for 5-10 minutes or until heated through, stirring occasionally. Sprinkle with parsley.
Yield 4 servings. You may substitute water to a chicken broth. But omit salt.
Linking to DELICIOUS DISHES, WHAT'S COOKING WEDNESDAY