Corn Chowder - cooking recipe

Ingredients

1/2 lb. Stripples
1 onion, sliced
2 c. cubed potatoes
2 c. water
2 cans creamed corn
2 Tbsp. butter or oleo
2 1/2 cans cream
1 to 2 Tbsp. parsley, chopped
celery salt to taste

Preparation

Fry onion until transparent, then add Stripples until cooked. Put cubed potatoes and water on medium flame.
As soon as potatoes are tender, but not mushy, add corn, cream and butter.
Leave on heat for 5 minutes.
Don't boil.
Turn heat off and add parsley.