Hearty Corn Chowder

2 onions, peeled and quartered 1 potato, peeled and cut in chunks 1/2 lb. cooked ham 4 sprigs parsley 3 T. butter 2 cups fresh corn kernels or 1 can whole kernel corn (1 lb.), drained 1 can condensed cream of mushroom soup 2 1/2 cups milk 1 t. salt 1/8 t. pepper butter

Slice onions with slicing blade of food processor. Coarsely chop potato using the steel bald of food processor or blender. Chop ham and set aside. Chop parsley, set aside. Saute onions in butter in large pan until tender. Add potatoes, ham, corn, soup, milk, salt, pepper. Heat to boiling. Reduce heat and simmer until potato is tender, about 20 minutes. To serve pour chowder into bowls. Top each with dot of butter and chopped parsley. Makes 6 to 8 servings Source: My Old Recipes

Contributed by: Edit

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