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 large saucepan. Set aside. Combine soup, milk, stirring until blended. Add soup mixture to corn, salt and pepper to onion mixture, stirring well. Cook over low heat until thoroughly heated. Do not boil.