Katy's Ham & Potato Chowder I usually don't measure this recipe too closely, so you can "tweak" it some if you need to. 6 Medium to Large Potatoes (Peeled and cut up to whatever size you like) 1 Large or 2 Small Onions (Diced or chopped) 2 Cans Corn 2 Cups Ham (cubed) 1 Stick Butter or Margarine 2 Cans Evaporated Milk Salt & Pepper 1/4 cup of Flour (give or take) In large cooking pot, melt the butter or margarine, make sure not to brown. Add in the chopped onion, salt& pepper to taste, and sauté until the onions are clear. Add the potatoes to the onions and pour in enough water to cover the potatoes by two inches. Bring to a low boil and cook for fifteen minutes, or until potatoes are almost tender. Add in the ham, corn and evaporated milk and simmer for 1/2 an hour, stirring occasionally.   Add additional salt and pepper if needed. (Potato dishes always absorb a lot of the salt) Put flour in one cup measuring cup and add water, stirring with fork to make a loose paste, making sure to beat out any lumps. Pour the flour paste into the soup mixture, stirring, to thicken. I love this soup served in bread bowls, or with rye bread and dill dip. It's a good one for a cold day.