CORN CHOWDER WITH HAM

3/4 cup chopped onion
2 tablespoons butter or margarine
1 cup diced cooked peeled potatoes
1 cup diced fully cooked ham
2 cups fresh, frozen or canned sweet corn
1 cup cream-style corn
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
2 1/2 cups milk
salt and pepper to taste
1 tablespoon chopped fresh parsley

In a heavy saucepan, cook the onion in butter until tender.

Add all remaining ingredients; bring to a boil. Reduce heat; simmer, uncovered, for 20-30 minutes.

Makes 6-8 servings (2 quarts)
Source: rec.food.recipes/Susan Moyers Porter/1995