LEFTOVER HAM ANYONE?

I COOKED A HAM FOR EASTER AND WITH ONLY THE TWO OF US TO EAT IT I ENDED UP WITH ALOT OF LEFTOVERS. HAVE I MENTIONED BEFORE THAT I LOVE THE PREPARED PANTRY? THEY ARE ALWAYS EMAILING GREAT RECIPES AND SO LAST NIGHT JEFF AND I MADE THIS GREAT HAM AND CORN CHOWDER.

Sometimes straightforward soups are the best. This is a simple corn chowder with cubed ham added. AT THE END OF THE WEEK IT WILL BE THE NEW POTATO, HAM AND CHEESE QUICHE. CAN'T WAIT!
HAM AND CORN CHOWDER
Ingredients
2 tablespoons butter
1/2 medium onion, finely chopped
3 tablespoons all-purpose flour (we like a thick soup so I added a couple more)
1 15-ounce can chicken broth
2 cups cubed potatoes
2 cups half and half or 2 cups milk
2 15-ounce cans corn, undrained
1 1/2 cups diced ham
2 tablespoons fresh parsley or one tablespoon dried
We added leftover chopped up asparagus and it was a nice addition.
Directions
1.Melt the butter in a medium saucepan. Add onion and cook until tender, stirring frequently. Add the flour and stir to make a paste. Slowly add the chicken broth, stirring frequently with a whisk to avoid lumps.
2.Add the potatoes. Cover and cook for 10 minutes or until potatoes are barely tender.
3.Stir in half and half and both cans of undrained corn. Cook uncovered for six to eight minutes. Stir in ham and parsley.