|Butter/Margarine||1⁄4 Cup (4 tbs)|
|Onion||1 Medium, sliced|
|Canned condensed cream of chicken soup||21 Ounce, undiluted (2 cans, 10 1/2-ounce each)|
|Water||120 Milliliter (1 soup-can)|
|Canned deviled ham||4 1⁄2 Ounce (2 cans, 2 1/4-ounce each)|
|Canned cream style corn||17 Ounce (1 can)|
|Canned whole kernel corn||12 Ounce (1 can)|
|Melba toast rounds||3|
About 30 minutes before supper:
1. Melt butter in Dutch oven; in it saute onion until golden. Stir in soup, water, 1 can deviled ham, corn, nutmeg, and paprika. Heat, stirring occasionally, over medium heat, until boiling; then simmer until served. Thin, if desired, with a little milk.
2. Spread Melba toast with other can of deviled ham; float on chowder, in bowls.