2 tbsp. butter
2 c. frozen chopped onions
1 c. frozen chopped green bell pepper
1 lb. chunk fully cooked ham
1 lg. Russet (baking) potato
3 1/2 c. water
3 c. frozen corn kernels
1 chicken bouillon cube or 1 tsp. instant broth granules
13 round buttery crackers
1 c. milk

Melt butter in a 4-quart Dutch oven; stir in onions and pepper and, stirring occasionally, cook over high heat 5 minutes until crisp-tender.

Meanwhile cut ham in small chunks (3 cups) and peel and dice potato. Add to pot with the water, corn and bouillon cube. Bring to boil, reduce heat, cover and simmer 14 minutes or until potato is tender. While soup cooks, crush crackers (1/2 cup); add milk and cracker crumbs to soup; stir until soup returns to a simmer.

Serves 6.