2 tbsp. oil
1 sm. onion, cut or chopped very fine
1 c. fine diced raw potatoes
1 scant tsp. salt
A little black pepper and paprika
1 can creamed corn
1 1/2 c. boiling water
1 1/2 c. hot milk
1 tsp. cornstarch, dissolved in a little cold water or milk

Place oil and chopped onion in the kettle in which the chowder is to be made. Cook them very slowly until the onion is very light or golden brown. Add the boiling water and diced potatoes. Cook until the potatoes are done (about 15 minutes). Add the corn, hot milk, and seasonings and when again at boiling point, pour slowly the dissolved cornstarch. Stir until this is smooth and creamy and comes to a boil (about 2 minutes). Serve in soup plates.