1 (1 lb.) can whole kernel corn
2 med. potatoes, peeled and diced
3 c. chicken broth
1 c. chopped celery
1/2 tsp. red Tabasco sauce
1 tsp. coarse ground garlic salt
2 tbsp. butter
3 tbsp. flour
2 c. milk
1/2 c. cheddar cheese, shredded
1 green pepper, diced
2 c. cooked ham, diced

Combine corn, potatoes, broth, celery and hot pepper sauce in large heavy kettle. Heat mixture to boiling. Cover and simmer 30 minutes or until potatoes are tender. Add bell pepper about half-way through cooking, also add the ham.

Melt butter in heavy saucepan and stir in flour. Cook, stirring just long enough for flour to absorb but not brown. Add milk and cook, stirring, until mixture comes to a boil and thickens. Add cheese and stir until cheese melts, then add to corn mixture. Cook until heated through and serve. Makes 8-10 servings.

Variation: Add 1 (4 ounce) can green chiles with other vegetables.