1 2/3 cups chicken broth
2 cups whole kernel corn
1 large onion, diced
3 cups diced potatoes
2 (12 fluid ounce) cans evaporated milk
1/3 cup butter
salt and pepper to taste
In a large pot, over medium heat, combine broth, corn, onion and potatoes.
Bring to a boil, then reduce heat, cover and simmer 15 to 20 minutes, until potatoes are just tender.
Stir in evaporated milk and butter until butter is just melted.
Season with salt and pepper and serve at once.