2 tbsp. butter
1 c. chopped onion
1 c. chopped celery
1 c. frozen corn
1/2 c. chopped green pepper
1/2 clove garlic, minced
2 c. diced ham
2 c. diced raw potatoes
1 bay leaf
3/4 tsp. salt
1/2 tsp. thyme
1/2 tsp. Tabasco or to taste
2 c. water
2 c. milk
1 (16 oz.) can tomatoes, cut up
1/4 c. dry sherry or to taste

Melt butter in soup kettle. Add next 6 ingredients; cook until onion is transparent. Add potatoes, seasoning and water. Simmer until potatoes are tender, 20 to 30 minutes. Add milk, tomatoes and sherry. Heat thoroughly, but DO NOT BOIL. May be thickened with flour, if desired.