Step 1

In a Dutch oven, saute the onion in butter until they're tender.

Step 2

Add the water, corn and potatoes. Increase the heat and bring the mixture to a boil. Reduce the heat, and cover the Dutch oven. Simmer the mixture for 16 to 20 minutes, until the potatoes are tender.

Step 3

Reduce the heat to low. Stir in the milk, salt and pepper. Simmer the soup for 5 to 10 minutes, stirring occasionally, until it's heated through. Garnish the soup with parsley before serving it. Editor's Tip: Feel free to add other tasty garnishes like chopped cooked bacon, shredded cheddar cheese, crunchy fried onions or sliced green onions.