I melt the butter in a large pot over medium heat. I add the onion and cook it for 4 minutes.

I stir in the potatoes and broth. I simmer for 12–15 minutes, until the potatoes soften.

I add the corn, ham, milk, half-and-half, salt, and pepper. I cook for 5–7 minutes, stirring often.

I mash a few potatoes against the pot to thicken the chowder. I serve it with crackers before someone asks for cereal instead.