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Categories:Viewed: 12 - Published at: 2 years ago
Ingredients
- 1 c. chopped onions
- 4 c. (1/2-inch) cubes peeled potato
- 1 tsp. salt
- 1/2 tsp. dried marjoram, crushed
- 1/8 tsp. ground pepper
- 2 c. water
- 1 (17 oz.) can cream-style corn
- 1 (17 oz.) can whole kernel corn, drained
- 1 (12 oz.) can evaporated milk
Method
- Cook onions in butter until tender in Dutch oven; drain. Return onions to Dutch oven with potato, salt, marjoram, pepper and water.
- Bring to boiling; reduce heat and simmer just until potato is tender, about 15 minutes.
- Add cream-style corn, whole kernel corn and evaporated milk.
- Heat through.
- Makes 6 servings. I usually double the water and milk so it's a little more soupy.
