2 cans yellow cream corn
1/2 stick butter
1 lg. onion
3 stalks celery
3 med. potatoes
3 carrots, sliced
1 clove garlic
1 1/2 c. cubed ham

Saute chopped onion, celery and garlic in butter. Add ham cubes. Cook 5 minutes, then add 1 quart water.

Mix in cubed potato and carrot slices. Bring to full boil for 5 minutes. Cook 15 minutes more on low heat.

Now add cream corn. Bring to boil for 5 minutes, then simmer for 30 minutes. Stir so won't stick. Serves 2 to 4.