1 c. thinly sliced onion
2 tbsp. butter
1 c. diced cooked potatoes or frozen cubed potatoes (uncooked is OK and quick)
1 c. diced cooked ham
2 c. cooked fresh corn or 1 (1 lb.) can cream-style corn
1 can condensed cream of mushroom soup
2 1/2 c milk
3/4 tsp. salt
Dash pepper
butter
Chopped parsley
Paprika

In large saucepan, or skillet, cook onion in butter until tender but not brown. Add potatoes, ham, corn, soup, milk, salt and pepper; heat to boiling. Put butter pat in bottom of each bowl; fill with chowder. Sprinkle with chopped parsley and paprika. Makes 6 to 8 servings.

This is a hearty soup. I have made it with hot dogs or bacon instead of the ham. With bread, salad and dessert it makes a good supper for four.