1/2 c. chopped onion
2 tbsp. butter
2 (10 3/4 oz.) cans chicken noodle soup
1 soup can water
2 c. cream style corn
2/3 c. evaporated milk
1/4 tsp. pepper
2 tbsp. chopped chives

Saute onion in butter until soft. Stir in remaining ingredients except chives. Heat to boiling. Pour into soup bowls. Sprinkle with chives. Serves 6.