1 can creamed corn
1 med. onion
2 tbsp. butter
2-3 potatoes
Pepper to taste
Salt, if desired
1 can milk (whole milk measured in can the corn came in)

Peel and dice potatoes. Boil until soft, about 15 minutes. Drain. Peel and chop onion. Saute onion in butter until clear and soft but not brown.

Combine cooked potatoes and onions, corn, milk, pepper, and salt, if desired. Heat over low heat until hot. Do not boil. Add leftover carrots, peas, green beans, if desired, for color. Serves 4.