Melt butter in soup kettle and saute onion until limp. Add potatoes and
water to kettle, season with salt and pepper, and bring to a boil. Simmer
over medium heat until potatoes are tender, about 30-40 minutes. Add corn
and cream. Heat, stirring frequently, for ten minutes.
Recipe by: Elizabeth Powell
Posted to Bakery-Shoppe Digest V1 #190 by "Cathy L. Lielausis"
<cathylielausis@mindspring.com> on Aug 15, 1997
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