• 1/2 cup onions, chopped
• 1/2 cup water
• 1(14 1/2ounce)can chicken broth, divided
• 2 cups frozen southern style hash brown potatoes
• 3 tablespoons margarine, melted
• 3 tablespoons flour
• 1(16ounce)can creamed corn
• 1/2 cup whole milk
• 1 cup ham, diced
• pepper
• Garnish
• crumbled bacon or cayenne pepper or paprika or parsley or green onions or chives or shredded cheese

Directions
Combine onion, water, 1/2 cup chicken broth and potatoes in a large saucepan. Cook over medium heat about 10 minutes, or until potatoes are tender. Use a spoon or masher to crush potatoes. Combine margarine and flour; stir into potato mixture. Blend in remaining broth, stirring until thickened. Stir in corn, milk, ham and pepper. Cook on low heat until chowder is hot. Top individual servings with desired garnishes.