Corn Chowder

I love thick, hearty soups in the winter, and this Corn Chowder was a hit at our house. The girls wouldn't pick this as their favorite soup, but they did still eat it all and Mark and I really enjoyed it. 

3/4 c. chopped onion

2 tbsp butter

1 c. cooked, peeled and diced potatoes

1. c. diced fully cooked ham

2 c. fresh, frozen or drained canned sweet corn

1 c. cream-style corn

1 can cream of mushroom soup

2 1/2 c. milk

salt and pepper to taste.

In saucepan, cook onion in butter until onion is tender. Add potatoes, ham, kernel corn, cream-style corn, cream of mushroom soup, milk, salt, pepper. Bring to a boil. Reduce heat. Simmer uncovered for 20-30 minutes. Can be made ahead of time and frozen and popped in the crockpot as well.