Total Calories: 97
Cut potatoes into small chunks and boil until tender, not mushy, and drain. Sauté onion. Add onion to drained potatoes. Add corn, milk, butter, salt and pepper. Stir and heat thoroughly; do not allow it to boil. Serve with warm crusty bread and crisp tossed salad for a hearty lunch.
Cream of potato soup can be added for additional body. More corn can be added, if desired. Some people like to add leftover ham or crumbled bacon.
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