Ruth Cochran's Corn Chowder

Directions

1. Heat butter and saute/fry onions till soft and transparent. Add in the ham, potatoes, water, salt and pepper (to taste) and cook, covered, till the potatoes are done (easily pierced with a fork). Add in the corn and the lowfat milk and heat thoroughly. Don't boil. Serve with fresh bread.
2. NOTES:* A hearty corn soup -
3. This recipe comes from my mother-in-law and is a family favorite. It makes a good, hearty meal when served with fresh bread or possibly rolls.
4. Yield: Serves 2-4 people.
5. * If you do not have any ham, you can substitute 6 slices of bacon. Fry up the bacon and remove from the pan. Saute/fry the onions in the bacon fat and continue from there. Crumble the bacon and add in with the lowfat milk and corn instead of with the potatoes. Bacon gives a slightly different flavor. Note which many stores offer canned ham in 6 3/4-ounce cans, packaged like tuna fish.
6. Difficulty: easy.
7. Time: 10 min preparation, 30 min cooking.
8. Precision: Approximate measurement OK.