Ingredients:
3 T. unsalted butter
2 cups of onion, diced
2 lbs. potatoes, peeled and
cut into 1″ cubes
2 tsp. salt
1/2 tsp. black pepper
1/2 tsp. dried
basil
2 bay leaves
2 cups of water
2 (15-oz) cans of whole kernal corn
with liquid
1 (12-oz) can of evaporated milk
Directions: Dice the onion and peel the
potatoes. Melt butter over medium heat in a large pot. Add the onions and sauté
for about 5 minutes until onions are soft. While the onions are cooking, cut
potatoes into one-inch cubes. After the onions have softened, add the potatoes,
salt, pepper, basil, bay leaves, and water to the pot and stir well. Cover the
pot and increase heat to medium-high. Cook for about 15 minutes. After 15
minutes, you should be able to easily stab the potatoes with a fork, but they
should not be totally soft. Add the corn and evaporated milk and stir well.
Cover and bring just to boiling. Remove from the heat and remove the lid. Allow
to cool for about 5 minutes before serving. ~ Chef ~
