3 tbsp. butter
2 med. onions, peeled, cut into eighths
1 med. green pepper, cut into strips
1/4 tsp. curry powder
1 1/3 c. cooked lean ham, diced
2 c. chicken or meat stock
1 (1 lb.) can tomatoes (including liquid)
1 (1 lb.) can cream-style corn
1/2 tsp. celery seed
1 (10 oz.) pkg. frozen sliced okra

Melt butter in a heavy 4-quart soup pot. When the butter just begins to sizzle, add onions, green pepper and curry powder. Mix well. Cover; keep the heat low and stir occasionally. Cook until the onions and green peppers are soft but not browned. Add dice ham.

Increase the heat. Cook uncovered, stirring often, for 5 minutes. Add chicken stock, tomatoes, corn and celery seed. Bring the pot to a good simmer. Add okra. Stir the contents of the soup pot until the okra is thawed. When the pot again reaches a simmer, cover and cook for another 10 minutes. Serves 6-8.