1 c. butter
3 cans creamed corn
3 cans whole kernel corn OR 1/2 doz. ears fresh
1 sm. onion
1 pt. heavy cream
1 qt. milk
1 tsp. parsley
Salt and pepper to taste
6 potatoes

Dice onion and saute in 1/2 cup butter until transparent. Dice potato and boil until fork tender. Add remaining ingredients. Stir. Slice remaining butter on top. Simmer about 1 hour. Cool, then reheat.