5 med. potatoes
1/3 c. minced onion
2 tbsp. butter
1 1/2 c. milk
1 (4 oz.) pkg. lean ham, cut into sm. pieces
1 can cream of mushroom soup
1 can cream style corn
1 tsp. salt
1/8 tsp. black pepper
1/8 tsp. cayenne pepper

Cover unpeeled potatoes with salted water and cook until tender. Remove potato skins and cut into small chunks. In large saucepan melt butter. Saute onion for about 5 minutes. Add milk, ham, cream of mushroom soup and potatoes. Cook over medium low heat about 20 minutes, stirring occasionally. Add cream style corn, salt and pepper. Bring to boiling. Reduce heat, simmer for 20 minutes. Taste to see if more salt and peppers needed. 4 servings. May be doubled.