1/4 c. butter
1/4 c. chopped onion
1/4 c. chopped green pepper
3 c. diced potatoes
2 c. water
2 tsp. salt
1/4 tsp. pepper
1 med. can cream corn
2 c. milk
1 c. evaporated milk
Chopped parsley (optional)

In 3 quart saucepan melt butter on high. Lower the burner and add onion and green pepper. Saute until onion is clear, stirring occasionally. Add potatoes, water, salt and pepper. Cover, bring to boil, lower burner and cook until tender.

Add corn, milk, evaporated milk. Heat, stirring frequently until chowder bubbles slightly. Serve. Add parsley.