1 huge onion, minced
2 large carrots, minced
2 tbsp. butter
Water 6 to 8 quarts
1 lg. ham bone or 2 c. ham scraps or 1 lb. ham hocks
2 (1 lb.) bags of dried split peas
1 (15 oz.) can cream style corn

Saute onion and carrot in the butter in an 8 to 12 quart kettle or Dutch oven. When onion wilts, add water (6 to 8 quarts, depending on how thick you like your soup), ham, and dried split peas. Cook at medium heat until soup begins to simmer. Reduce heat to low and cook, uncovered, for 5 to 6 hours. Add water as needed. Just prior to serving, add in corn and return to simmer. Optional: crumble cooked bacon on top of each serving.