Corn Chowder

Oh, yum.

Saute one pound of still-frozen hashbrowns in 3/4 stick of butter. Then add two cups of water and two cups of milk. Then add two cans of creamed corn. If you like it a little thicker, you can remove a cup of the soup, add 1/2 cup of flour to it, stir and return to the pot. Add seasoning salt to taste. We also added chunks of ham.