Corn Chowder-Becky

3/4 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.