1 lg. potato
1 tbsp. butter
1 sm. onion
1/4-1/2 head chopped cabbage
2 (14 1/2 oz.) cans clear chicken broth
1 (16 1/2 oz.) can cream-style corn
1/2 lb. cooked ham, diced
Salt, pepper
1/2 c. shredded Swiss, Mozzarella or Jack cheese

Peel and cube potato and place in bowl of cold water. Melt butter in medium soup pot. Saute onion and cabbage until tender. Add chicken broth, corn, ham and potato. Cover and simmer until potato is tender (about 15 minutes). Season to taste with salt and pepper. Serve hot, sprinkled with cheese. Makes 4 servings.