2 (15 oz. ea.) cans creamed corn
2 cups diced, peeled potatoes
1/4 cup diced onion
1/2 tsp. salt
pinch of pepper
1 cup boiling water
3 cups hot milk
cornstarch, for thickening

Combine corn, potatoes, onion, salt and pepper with 1 cup boiling water and cook until potatoes are tender (approximately 30 minutes). Add hot milk, bring to boiling and thicken with a little cornstarch mixed with a little milk.

Serves 6.