1 med. onion, diced
2 tbsp. butter, melted
1 (10 3/4 oz.) can cream of mushroom soup, undiluted
2 2/3 c. milk
1 (17 oz.) can cream style corn
1/4 tsp. salt
1/4 tsp. pepper

Saute onion in butter in a large saucepan; set aside. Combine soup and milk, stirring until blended. Add soup mixture, corn, salt and pepper to onion mixture, stirring well. Cook over low heat, stirring constantly, just until thoroughly heated (do not boil). Yield: 4 cups.