Corn Chowder - cooking recipe

Ingredients

4 large potatoes, diced
1 onion, chopped
1 (16 1/2 oz.) can creamed corn
1 tsp. salt
4 to 5 c. water
1 stick margarine or butter
1 (12 oz.) can evaporated milk
4 drops Tabasco sauce

Preparation

Combine first 5 ingredients in a large pan.
Use enough water to cover potatoes plus a little more.
Bring to a boil, then cook on low until potatoes are tender.
Remove from heat.
Use a potato masher to mash potatoes 5 to 6 times.
Leave some chunks.
Add milk, margarine and Tabasco sauce.
Stir to melt margarine. Flavor improves after it sits for awhile.