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15 minutes
45 minutes
60 minutes
- 2 (14.5 ounce) cans chicken broth
- 2 (15 ounce) cans whole kernel corn
- 1 large white onion, diced
- 3 cups diced potatoes
- 2 (12 fluid ounce) cans evaporated milk
- 0.33000001311302 cup butter
- salt and pepper to taste
- In a large pot over medium heat, simmer broth, corn, onion, and potatoes until potatoes are just tender, about 15 to 20 minutes.
- Combine evaporated milk and butter until the butter is gently melted. Season generously with salt and pepper, then serve immediately.
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