Corn Chowder

3/4 cup onion, chopped

2 tablespoons butter or margarine

1 cup potatoes, boiled, peeled and diced

1 cup cooked ham, diced

2 cups sweet corn, frozen

1 cup creamed corn

1 can cream of mushroom soup

2 1/2 cups milk

Salt and pepper, to taste

1 tablespoon parsley

In a soup pot, cook the onion and butter or margarine until tender.  Add all remaining ingredients; bring to a boil.  Reduce heat and simmer uncovered for 20 to 30 minutes.