Canned soup to the rescue again. This makes a quick and tasty lunch

CHICKEN NOODLE AND CORN CHOWDER
1/2 cup chopped onion
2 tablespoons margarine
2 cans of chicken noodle soup, undiluted
1 soup can water
15 1/2 ounce can cream style corn
2/3 cup evaporated milk
1/4 teaspoon pepper
2 tablespoons fresh chopped chives

Over medium heat, saute onions in margarine until soft but not browned. Stir in chicken noodle soup, water, cream style corn, evaporated milk and pepper. Heat not quite to a boil. Sprinkle each serving with chopped chives.