1 lg. potato, cubed
1 tbsp. butter
1 sm. onion, chopped
1/2 head cabbage, chopped
2 (14 1/2 oz.) cans chicken broth
1 (16 1/2 oz.) can cream-style corn
2 c. cubed cooked ham
Salt & pepper
1/2 c. shredded Swiss, Mozzarella or Jack cheese

Melt butter in medium soup pot. Saute onion and cabbage until tender. Add chicken broth, corn, ham and potato. Cover and simmer until potato is tender (15 to 20 minutes). Season to taste with salt and pepper. Serve hot, sprinkled with cheese. 4 servings.