Ham & Potato Chowder

HAM, CORN, AND POTATO CHOWDER

5 medium potatoes
1/3 cup minced onion
2 tbsp. butter
1-1/2 cups canned evaporated milk
8 oz leftover ham, diced
1 can cream of mushroom soup (10-3/4 oz)
1 can cream-style corn
Peel and dice potatoes, put in pan, cover with water, bring to boil. Boil until potatoes are just soft and tender.

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. (I put it in a crockpot for 5 hours on low.) Add cream-style corn, salt and pepper. Bring to boil, reduce heat, simmer for 20 minutes. Add more salt and pepper to taste.