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In a Dutch oven, saute the onion in butter until they're tender.
Add the water, corn and potatoes. Increase the heat and bring the mixture to a boil. Reduce the heat, and cover the Dutch oven. Simmer the mixture for 16 to 20 minutes, until the potatoes are tender.
Reduce the heat to low. Stir in the milk, salt and pepper. Simmer the soup for 5 to 10 minutes, stirring occasionally, until it's heated through. Garnish the soup with parsley before serving it. Editor's Tip: Feel free to add other tasty garnishes like chopped cooked bacon, shredded cheddar cheese, crunchy fried onions or sliced green onions.