Corn Chowder - cooking recipe

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

Preparation

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.