8 - 10 lg. potatoes, peeled
3 - 5 lg. onions, chopped
1 lg. carrot, finely diced
1 lg. pkg. frozen corn
1 can evaporated milk
Lawry salt and pepper
Water
2 c. diced ham (optional)
2 cans oysters (optional)
2 c. diced chicken (optional)

In a large kettle, cover potatoes, onions and carrots with water. Bring to boil and cook until potatoes are tender. With a potato masher, mash well. Do not drain. Add the corn and cook 10 minutes. Add the evaporated milk, heat through. Salt and pepper to taste. Note: Soup thickens when cooled. Can add more water when reheating.