5 med. potatoes, about 1 lb.
1/3 c. minced onions
2 tbsp. butter
1 1/2 c. milk
4 oz. ham, cubed
1 (10 3/4 oz.) can cream of mushroom soup
1 (17 oz.) cream style corn
Salt, black pepper, and cayenne pepper to taste

Cook unpeeled potatoes in lightly salted, boiling water until tender. Drain; remove potato skins. Cut into bite size pieces. Melt butter in large skillet. Add onion and saute for 5 minutes. Add milk, ham, soup, and potatoes. Cook over medium low heat for 20 minutes, stirring occasionally. Add corn, salt, and peppers. Bring to boiling. Reduce heat and simmer for 20 minutes. Season to taste. Serves 4.