1 med. onion, chopped (1/2 c.)
2 tbsp. butter
2 cans chicken noodle soup
1 soup can of water
1 can cream style corn
1 sm. can evaporated milk (2/3 c.)
1/4 tsp. pepper
2 tbsp. chopped parsley

Saute onion in butter just until soft. Stir in remaining ingredients, except parsley. Heat just to boiling. Pour into soup bowls and sprinkle with parsley.