6 or 7 med. potatoes
2 chicken bouillon cubes
1 onion, chopped
1 tsp. salt
1/4 tsp. black pepper
1 stick butter
2 tbsp. flour
3/4 c. chopped, cooked ham
3 c. milk
1 can corn
3 drops Tabasco sauce

Peel and quarter potatoes; place potatoes, bouillon cubes, onion, salt, and pepper in pot and cover with water. Boil potatoes until soft; drain, reserving 1 1/2 cups of water the potatoes were boiled in. Mash potatoes in the pot. Melt butter in small saucepan; add flour and ham. Cook over low heat. Pour over mashed potatoes.

Add the reserved 1 1/2 cups water, milk, and corn; stir well. Bring almost to a boil, to allow to thicken. Do not boil or milk will curdle. Add Tabasco sauce. Allow to mellow on low heat for 1 hour. Add more salt, if necessary. Yields: 4 to 6 servings.