Corn Ham Chowder
3/4 cup chopped onion
2 tablespoons butter
1 cup diced cooked peeled potatoes
1 cup diced fully cooked ham
2 cups fresh, frozen or canned sweet corn
1 cup cream-style corn
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
2-1/2 cups milk
Salt and pepper to taste
1 tablespoon chopped fresh parsley
In a heavy saucepan, cook the onion in butter until tender. Add all remaining ingredients; bring to a boil. Reduce heat; simmer, uncovered, for 20-30 minutes. Makes 6-8 servings.
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