2 c. diced onion
2 c. diced celery
1 sm. slice diced ham
6 c. diced potatoes
6 c. corn
Parsley
Dill seed
Celery seed
Pepper
Chicken bouillon
2 cans cream corn
At least 1/2 can evaporated milk

Saute onion, celery and ham in butter until tender. Boil potatoes and corn with enough water to cover for 10 minutes. Stir rest of ingredients except corn and milk into potatoes and then add first mixture and cook 10 minutes more.

Add and stir to thicken. Heat on low. Add more broth or milk until you have your desired consistency. It thickens and tastes better if it stands a couple of hours before serving. Serves 12 or more people.