• 8 tablespoons (1 stick) butter
  
• 1 large onion, diced
  
• 8 cloves garlic, minced
  
• 1/4 cup dried parsley
  
• 2 15.25-ounce cans whole kernel corn
  
• 6 large russet potatoes, peeled and diced
  
• 1 quart water
  
• 1/4 teaspoon dried dill weed
  
• 1 quart milk
  
• 1 cup heavy cream
  
• 1/2 teaspoon dried thyme
  
• 1 1/2 teaspoons Kosher salt
  
• 1 teaspoon black pepper, freshly ground
  

INSTRUCTIONS

1. In a large uncovered pot, melt the butter over low heat. Once the butter has melted, add the onion, garlic, parsley, corn, and potatoes. Cover and cook over very low heat for 20 minutes, stirring frequently.
   
   
2. Add the water and bring to a boil. Simmer, uncovered, for 30-45 minutes, or until the potatoes are tender.
   
   
3. Stir in the dill weed, milk, cream, thyme, salt, and pepper. Simmer, stirring frequently for 15 minutes.
   
   
4. Taste for seasoning before serving!