- Cook 1/2 cup chopped onion in 2 Tablespoons butter (or oleo) until tender
- Stir in 1 can cream of potato soup
- 1 16-ounce can whole kernel corn undrained
- and 1/4 cup milk
- 1/4 cup water
- 1 Tablespoon freeze dried chives
- dash of pepper
Cook until hot. Makes about 4 cups.
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