I am not from Boston, I but I like how they say "chowder", so from now on, we'll pronounce it the same, too!
So, you're going to get this stuff right here:
-potatoes, diced (any kind you want)
-onion, chopped (as much as you like)
-green pepper, chopped (as much as you want)
-2 cans creamed corn (or more if you want to make it bigger)
-2 C milk (1 cup for every can o' creamed corn)
-butta (again, Boston accents are fun!)
-ham, cubed (or turkey ham...whatever you got, already cooked)
Saute your onion & green pepper in your butter till soft. Then put it in a pot, with the cans of creamed corn and the milk and the ham and the potatoes (mine were already cooked, leftovers, but you don't have to have them already cooked). Simmer until the potatoes are done (or in my case, until it's hot). That's it. If you want it thicker? I always add a little potato flakes from mashed potatoes into any soup that's "chowdery" or "potato-y". Like in my Kale Sausage Soup.
Enjoy! Serve with crusty bread. Or rolls or something.