4 medium potatoes, cut in chunks
4 medium onions, sliced
2 tablespoons butter
1/4 cup butter
2 cans cream style corn
4 cups milk
1/2 cup light cream
1 1/2 teaspoons salt
1/8 teaspoon pepper
1/4 teaspoon parsley flakes
1/8 teaspoon thyme
1/8 teaspoon marjoram

Fry onions in 2 tablespoons of butter until browned. Cook the cubed potatoes for 15 minutes. Use 1/2 cup potato water to rinse out the corn cans.

Warm milk and cream in a large pan and add potatoes, onions, corn and 1/4 cup butter, herbs and salt and pepper. Heat until hot, stirring occasionally, do not boil. Set aside to cool. Reheat and serve.