| 1 | Melt butter and saute onions until soft and transparent. |
| 2 | Add the ham, potatoes, water, salt and pepper (to taste) and cook, covered, until the potatoes are done (easily pierced with a fork). |
| 3 | Add the corn and the milk and heat thoroughly. |
| 4 | Do not boil. |
| 5 | Serve with fresh bread. |
| 6 | notes: |
| 7 | * a hearty corn soup -- this recipe comes from my mother-in-law and is a family favorite. |
| 8 | It makes a good, hearty meal when served with fresh bread or rolls. |
| 9 | Yield: serves 2-4 people. |
| 10 | * if you don"t have any ham, you can substitute 6 slices of bacon. |
| 11 | Fry up the bacon and remove from the pan. |
| 12 | Saute the onions in the bacon fat and continue from there. |
| 13 | Crumble the bacon and add with the milk and corn instead of with the potatoes. |
| 14 | Bacon gives a slightly different flavor. |
| 15 | Note that many stores offer canned ham in 6 ?oz cans, packaged like tuna fish. |
| 16 | : difficulty: easy. |
| 17 | : time: 10 minutes preparation, 30 minutes cooking. |
| 18 | : precision: approximate measurement ok. |
| 19 | : anita cochran : astronomy dept., the univ. |
| 20 | : |
