1 large onion, chopped (about the size of your fist)
2 1/2 lb. leftover ham, chopped (smoked is best)
2 1/2 lb. potatoes, chopped into bite size pieces (I use Maine)
4 (15 oz. ea.) cans cream style corn
2 (15 oz.) cans whole-kernel corn
5 cups whole milk (about 1/3 gallon)
8 oz. heavy cream
4 tbsp. (1/2 stick) butter, divided
salt and pepper, to taste

Start with a tablespoon of butter in a large pot. Add onions and ham - cook for 2 minutes. Add remaining ingredients and cook on low, covered, until the potatoes are fork tender. Do not let boil, only simmer, and stir often.

Serve with fresh hot rolls.

Submitted by: Mike C.