4 med. potatoes, cut in 1/2 inch cubes
3 med. onions, sliced
2 tbsp. butter
2 1/2 cans cream style corn (2 c. size)
1 qt. whole milk
1/2 c. light cream
2 tsp. salt
1/8 tsp. pepper
1/8 tsp. marjoram
1 sm. bay leaf
1/4 tsp. thyme
1/4 tsp. parsley flakes
4 tbsp. butter

Fry onions in 2 tablespoons butter until tender. Cook cubed potatoes in small amount of water until just tender. Heat milk, cream and corn in large kettle. Add onions, potatoes, seasonings and butter. Heat to piping hot. Cook and reheat just before serving.