2 c. cooked ham, diced
1/2 c. onion, chopped
2 (16 oz.) cans cream style corn
1 tbsp. green onion
1/2 tsp. thyme
1 c. celery, chopped
1/2 c. butter
1 c. milk
1 tsp. celery salt
1/2 tsp. pepper

Saute ham, celery and onion in butter in large Dutch oven. Stir in remaining ingredients. Bring to a boil over medium heat. Reduce heat. Simmer 20 minutes.