2 Cps. chopped ham (spoon sized pieces)
1/2 lb. Cooked bacon, broken into pieces
2 14.5 oz. cans creamed corn or leftover creamed corn to equal
8 Medium potatoes, peeled, diced and rinsed
1 Finely chopped peeled small onion
Salt & pepper to taste
In a 3 or 2 qt. saucepan, cover potatoes with barely enough water to cover. Bring to a boil over high heat; lower heat to gentle boil, add onions and cook for 10 minutes. This is a good time to cook the bacon. After the 10 minute cooking time, add remaining ingredients. Bring back to a simmer and cook for 5 minutes. Check seasoning and add if needed, remembering to taste after another 5 minutes if addition has been made. Remember to stir often as the creamed corn will want to settle and stick in a non-stick saucepan.
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