Yes, this is different from the other recipe – simpler and easier to make.
2# yellow potatoes, peeled and diced 1/2″
1 small onion, finely diced
1# bag of frozen corn
4-5 oz ham, diced 1/2″
Looking at the lead times of ingredient preparation, I usually start with the potatoes. Peeled and diced to about 1/2″, the potatoes are put on to just boil – we want them tender, but not already cooked through.
While the potatoes are cooking, dice the onion and ham. The ham should be about 1/2″ dice as well.
When the potatoes are ready, drain them in a colander and put the pot back on the burner.
Melt the butter and saute the onions until just tender, then stir in the flour and mix thoroughly, and cook this roux for about two minutes.
Whisk in the water, then mix in the corn and ham. Bring this mixture to a boil for two minutes, then add the milk and potatoes, season with salt and pepper to taste. Simmer until the potatoes are fully tender.
Serve with oyster crackers or Saltines.
I find that the other recipe, with red bell pepper, really bests this version, but I didn’t have any peppers last night. And this was pretty good.
Have fun cooking!