St. Patrick's Day Chowder (making use of leftovers)

Since there are only two (well, four, but only two of us really eat) here we tend to have a lot of leftovers. Especially if I make a big meal like a boiled dinner, or roast chicken. 
This year we took our leftover corned beef and cabbage and turned it into a yummy chowder. In fact, it turned out so well I thought I'd share the recipe here, in case you are in the same boat as us and have a big pot of leftovers.

You will need: 

Potatoes-boiled and diced into bite sized pieces.
Cabbage-boiled and chopped into one inch squares (roughly).
Corned beef-cooked and diced.
Carrots-cooked and diced.
Frozen corn.
Butter, milk, and salt and pepper.

To make:

Saute the onion in melted butter until onions are translucent. 
Add all other ingredients and heat slowly. Add about a tablespoon of butter and season to taste with salt and pepper.

Serve hot with biscuits or rolls.

 AMOUNTS. This is all up to you. I used about one medium onion for a 6-8 cup pot of chowder. The milk was about 2 inches over the top of all the meat and veggies. I used about 1 cup each of corn, meat, carrots, and cabbage. And about 2 cups of potatoes.