4 large Potatoes, peeled, cut into bite-sized pieces
2 tbsp. butter
1 Onion, sliced
1/2 c. Green Pepper, chopped
2 c. Water
1/2 tsp. Pepper
3 tbsp. Flour
12 oz. can of Corn
8-12 oz. diced Ham
1 can Cream of Mushroom Soup
1 can Cream of Chicken Soup

In a 4 qt. Dutch oven, melt butter. Add onion, green pepper and ham. Brown. Add potato, water and pepper. Cover and simmer until potatoes are tender. Make a paste of flour and 1/3 cup of water. Add to potato mixture. Add both cans of soup and drained corn. Heat through.

Serves 6.