In a large skillet, melt butter, sauté onion for 5 minutes. Drain potatoes, set aside.

In a pot, add onions, milk, ham, cream of mushroom soup and potatoes. Cook over medium-low heat for 20 minutes, stirring occasionally. Add cream-style corn, salt and pepper. Bring to boil, reduce heat, simmer for 20 minutes. Add more salt and pepper to taste.

This is an easy chowder made with left-over holiday ham and what you probably all ready have on your shelves.

Submitted by: Sherry Monfils