2 large potatoes, washed, peeled and diced
1 large onion, diced
1 tsp. salt (or low salt)
1 16 oz. can of cream style corn
1 16 oz. can whole kernel corn
1 12 oz. can evaporated milk
1 qt. skim milk
1/2 inch slice of deli ham, diced (optional)
Pepper to taste
Paprika to taste

In a heavy 6 qt. Dutch oven, place potatoes which have been diced into 1 inch pieces, diced onion and salt. Pour water into the pan until the vegetables are covered. Boil until potatoes can be pierced with a fork. Add the cans of corn with the liquid; stir. Add the evaporated milk and skim milk, stir. Add the diced deli ham; heat thoroughly. Season to taste with pepper and paprika.

This is better if it sits in the refrigerator and reheated the next day.