3/4 pound boneless chicken, cubed 1 medium onion, diced 2 cans extra sweet corn 1 can creamed corn 1 can (12 ounce size) evaporated milk 5 large potatoes, peeled and cubed 2 tablespoons cornstarch 1/4 cup butter salt and pepper, to taste water
In large pot melt butter. Add chicken and onion. Cook till chicken is no longer pink.
Add potatoes and water to cover. Cook until potatoes are tender. Add corn with liquid, creamed corn, and evaporated milk. Bring to a boil.
In separate container stir cornstarch with a small amount of cold water. Add cornstarch mixture and return to a boil. Add salt and pepper to taste.