Corn Chowder - cooking recipe

Ingredients

2 c. chopped onions
4 c. chopped potatoes
1 1/2 to 2 c. water
1 Tbsp. salt
2 (15 1/4 oz.) cans whole kernel corn
2 (15 1/2 oz.) cans cream-style corn
1 (5 oz.) can evaporated milk
2 tsp. pepper
1 pt. all-purpose cream
1 stick butter or margarine

Preparation

Drain the 2 cans of whole kernel corn and add the corn juice to potatoes and onions.
Add water and salt.
Cook until tender about 10 or 15 minutes.
Add whole kernel corn.
Bring back to boil.
Add cream-style corn, evaporated milk, pepper and cream. Then add butter.
Let cool.
Is much better after it sets.