Corn Chowder - cooking recipe

Ingredients

1 c. chopped onion
2 potatoes, peeled and diced
4 c. water
1 (12 oz.) can evaporated skim milk
1 (16 1/2 oz.) can cream-style corn
1 tsp. salt (optional)
1/4 tsp. pepper

Preparation

In a nonstick skillet, saute onion in margarine until tender and transparent.
In a soup pot, cook potatoes in 4 cups of water until done (do not drain).
Add onion and all remaining ingredients to pot.
Cook over low to medium heat 25 to 30 minutes, stirring occasionally.
Serves 8.