Corn Chowder

Cook onions in butter until tender in Dutch oven; drain. Return onions to Dutch oven with potato, salt, marjoram, pepper and water.

Bring to boiling; reduce heat and simmer just until potato is tender, about 15 minutes.

Add cream-style corn, whole kernel corn and evaporated milk.

Heat through.

Makes 6 servings. I usually double the water and milk so it's a little more soupy.