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Ruth Cochran's Corn Chowder

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      Title: RUTH COCHRAN'S CORN CHOWDER
 Categories: Soups
      Yield: 2 Servings
 
      3 tb Butter
      1 sm Onion, chopped
      1 c  Ham, cubed
      3 md Potatoes,
           -peeled and cubed
    1/2 c  Water
           Salt and pepper
     16 oz Canned corn
           -(cream-style or regular)
      2 c  Milk
 
  Melt butter and saute onions until soft and transparent. Add the ham,
  potatoes, water, salt and pepper (to taste) and cook, covered, until
  the potatoes are done (easily pierced with a fork).  Add the corn and
  the milk and heat thoroughly. Do NOT boil. Serve with fresh bread.
  
  NOTES:
  
  *  A hearty corn soup -- This recipe comes from my mother-in-law and
  is a family favorite.  It makes a good, hearty meal when served with
  fresh bread or rolls. Yield: Serves 2-4 people.
  
  *  If you don't have any ham, you can substitute 6 slices of bacon.
  Fry up the bacon and remove from the pan. Saute the onions in the
  bacon fat and continue from there. Crumble the bacon and add with the
  milk and corn instead of with the potatoes. Bacon gives a slightly
  different flavor. Note that many stores offer canned ham in 6 3/4-oz
  cans, packaged like tuna fish.
  
  : Difficulty:  easy.
  : Time:  10 minutes preparation, 30 minutes cooking.
  : Precision:  Approximate measurement OK.
  
  : Anita Cochran
  : Astronomy Dept., The Univ.  of Texas, Austin, TX, 78712
  : {noao, ut-sally, ut-ngp}!utastro!anita
  : anita@astro.UTEXAS.EDU
  
  : Copyright (C) 1986 USENET Community Trust
 
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