5 med. potatoes
1/3 c. minced onion
2 tsp. butter
1 1/2 c. milk
8 oz. lean ham, cut in sm. pieces
1 (10 3/4 oz.) can cream of mushroom soup
1 (17 oz.) can cream style corn
1 tsp. salt
1/8 tsp. black pepper
1/8 tsp. cayenne pepper

Cover unpeeled potatoes with salted water and cook, covered, until tender.

Remove potato skins. Cut potatoes into small chunks. In 2 quart saucepan melt butter. Saute onion for about 5 minutes; add milk, ham, cream of mushroom soup and potatoes. Cook over medium low heat about 20 minutes, stirring occasionally. Add cream style corn, salt, and peppers. Bring to boiling, Reduce heat. Simmer for 20 minutes.

Serves 4.