Ham, Corn, and Potato Chow-da

Super, super easy dinner.

I love me some clam chowder, but dealing with clams give me the willies, so I will never, ever make it for myself. I have experimented with a few different recipes using variations of milk and cream, but never really liking the outcome.

Too runny, too creamy. And who really has 1/4 of heavy cream in the fridge anyway??

So on a whim, with nothing more than a "hey what can I do with this ham I have" hope, I found this recipe that called for cream of mushroom instead. Now I rarely use cream of anything, but every once in a while (like today) a recipe unsuspectingly asks for it, so I try to keep a couple in the back of the cabinet, since they last quite a bit longer than 1/4 cup heavy cream. Thank God for the virtues of a stocked pantry. Anyway, on with the surprising *just right* chowder.

1 medium onion, finely chopped
5-6 small cooked red potatoes, sliced then quartered
2 cups corn
1 cup ham, diced
1 can cream of mushroom
2 1/2 cups milk

Saute the onions in a little olive oil, add the ham then corn, sauteing a little more. Add the liquids and potatoes. Simmer for 15-20 minutes.