Quick Corn Chowder

1 large onion, chopped
1 tablespoon coconut oil
2 1/2 cups low sodium chicken broth
2 cans creamed corn (14-3/4 ounces each)
4 medium potatoes, peeled and cut into 1/2-inch cubes
1 carrot peeled and shredded
2 cups milk
1/4 teaspoon salt
1/4 teaspoon pepper
4 sprigs Minced fresh parsley

Directions:   In a Dutch oven, saute onion in butter until tender. Add the broth, corn and potatoes; bring to a boil. Reduce heat; cover and simmer for 16-20 minutes or until potatoes are tender, add carrots. Reduce heat to low. Stir in the milk, salt and pepper. Cook for 5-10 minutes or until heated through, stirring occasionally. Sprinkle with parsley.