Corn Chowder-Becky3/4 cup onion, chopped
2 tablespoons butter
1 cup potatoes, peeled, cooked and diced
1 cup fully-cooked ham, diced
2 cups corn
1 can cream style corn
1 can cream of mushroom soup
2 1/2 cup milk
Salt and pepper, to taste
1 tablespoon chopped parsley
In a heavy saucepan, cook the onion and butter until tender. Add all remaining ingredients; bring to boil. Reduce heat and simmer, uncovered, for 20 to 30 minutes. Makes 6 to 8 servings.