• 1 Tbl olive oil
• 1 chopped onion
• 6 potatoes chopped (and peeled)
• 4 cups water
• 1 tsp salt
• 1 bag 16 oz frozen corn
• 4 cups milk
• 4 TBL butter
• 4 TBL cornstarch

Sautee onion in the oil for 5 minutes. Add potatoes, water, salt and pepper. After it boils, simmer for 20 minutes or until potatoes can be pierced easily with a fork. Mix cornstarch with a little water and pour into soup. Add corn, milk, butter, and cornstarch and stir till thickens up. Simmer for 20 minutes.

Tastes delicious with whole wheat rolls or salad.