Corn Potato Chowder

(Serves 16)

• 2 large onions
• 8 potatoes, diced
• 2 boxes vegetable stock (or bouillon cubes and water to equal 4 cups)
• 1 Tbs salt
• 1/2 tsp pepper
• 2 Tbs dried parsley
• 2 cans creamed corn
• 2 cans whole-kernel corn
• 1/2 gallon milk
• 3 Tbs cornstarch (or 6 Tbs flour)

1. In a large stock pot, saute the onions until they are translucent.
2. Add the diced potatoes, stock, and spices. Cook until tender, about 10 minutes. Do not over-cook.
3. Add the corn and milk, reserving 1/2 cup milk. Heat through.
4. Dissolve the cornstarch/flour in the reserved milk. Add to the soup and bring just to a simmer.