Potato Corn Chowder

• 6 idaho potatoes, peeled and cubed
• 1 onion, diced
• 2 (15 ounce) cans corn, drained
• 1 (10 ounce) can condensed cream of mushroom soup
• 1 (10 ounce) can cheddar cheese soup
• 3 cups milk (approximately)
• salt
• pepper
• 2 cups diced cooked ham
• 1 cup cheddar cheese, shredded (optional)
• hot sauce

1. Peel and cube the potatoes and dice the onion.
2. Place potatoes and onion in a large sauce pan and cover with water, JUST TO COVER THEM.
3. You don't want too much water because you are not going to drain them.
4. Salt the water and boil until tender.
5. (about 10 minutes)
6. Once potatoes and onions are tender stir in the drained corn, condensed soups.
7. Add 2 cups of milk, if this is how thick you want it, stop, don't add more milk, if not continue to add the last cup of milk until you get desired consistency.
8. Add diced ham.
9. Keep heating the soup in a low simmer until thick and creamy.
10. If chowder seems too thick, add more milk.
11. Simmer 5 more minutes stirring often.
12. Salt and pepper to taste.
13. Top bowls of soup with shredded cheese.
14. Enjoy!

potatoes, onion, corn, condensed cream, cheddar cheese soup, milk, salt, pepper, ham, cheddar cheese, hot sauce

Taken from www.food.com/recipe/potato-corn-chowder-406394 (may not work)