---------- Recipe via Meal-Master (tm) v8.02
  
       Title: RUTH COCHRAN'S CORN CHOWDER
  Categories: Soups, Usenet
       Yield: 2 servings
  
       3 T  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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