Ingredients
Units
Scale
3 Tbsp butter
1 huge onion or 2 medium sized onions, diced
6 or so red potatoes, diced into bite sized chunks
3-15 oz cans creamed corn
water just to cover potatoes
2 c. or so milk
salt & pepper
Instructions
In a dutch oven, on medium heat, saute onions in butter until translucent (do not brown).
Add potatoes and enough water just to cover potatoes. Season with a little salt.
Cook potatoes until tender.
Add canned creamed corn and milk.
Cook on low until liquid is hot.
Season with salt and pepper.