Potato-Ham-Corn Chowder

• 4 Tablespoons Butter
• 1 whole Onion, Minced
• 5 whole Potatoes, Peeled And Cubed
• 2 cups Milk (Soy Or Whole Milk)
• 1 cup Water Or Broth
• 1/4 teaspoons Salt
• 1 can (15 Oz. Can) Whole Kernel Corn, No Sugar Added
• 2 Tablespoons Cornstarch
• 2 cups Chopped Cooked Ham
• 1/4 teaspoons Black Pepper, Fresh Ground

1. In a large pot, melt the butter over medium-high heat. Add the onions and cook till tender. Add the potatoes and stir 'em up and let them cook a bit.
2. Add the milk and water, and salt. Bring to a boil, lower heat, and simmer covered until the potatoes are tender.
3. Drain the can of corn, reserving the liquid. Whisk the cornstarch into the corn liquid, and add to the soup. Let it simmer to thicken it. Add the corn and ham, and simmer. Add the pepper.
4. Taste and adjust seasonings. I kept the salt on the low side because the ham is quite salty, and depending on what kind of corn you use (I use the no salt, no sugar added variety), that can add salt as well.
5. Optional toppings: green onions, shredded cheese, garlic croutons.
6. Note: you can add whatever spices make your skirt fly up, as Ree would say. I keep it simple because to me, potato chowder is simple. You want to be able to taste the corn and ham, as well. I've made this without ham, and it's just as good.

butter, onion, potatoes, milk, water, ubc, kernel, cornstarch, ham, ubc

Taken from tastykitchen.com/recipes/soups/potato-ham-corn-chowder/ (may not work)