1 Tablespoon vegetable oil
1 medium onion, finely chopped
1 (32-ounce) petite corn
1 (32-ounce) carton chicken broth
1 pound asparagus, trimmed and cut into 2 inch pieces
3 medium potatoes, peeled and cut into large dices
3/4 teaspoon salt
1/4 teaspoon pepper
In a large pot, heat oil until hot over high heat.
Add onion, reduce heat to medium and cook stirring occassionally until onions are translucent, about 2 minutes
Add remaining ingredients and bring to boil over high heat.
Cover, reduce heat to medium and cook 20 minutes or until potatoes are tender.