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5 medium potatoes (about 1 lb.) cut into bite sized chunks
1/3 cup minced onion
2 Tbsp. butter
1 ½ cup milk
4 oz ham cut into chunks
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1 can (10 ¾ oz.) cream of mushroom soup
1 can (17 oz.) cream corn
1/8 tsp. black pepper
1/8 tsp. cayenne pepper
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 • Peel potatoes and cook in salted water in a large pot until tender; drain and return to pot
• In a large skillet, melt butter; sauté onion in butter until soft, about 5 minutes
• Add the sauted onions, milk, ham, and cream of mushroom soup to the potatoes
• Cook over medium heat for 20 minutes, stirring occasionally
• Add the cream corn and peppers
• Bring to a boil, reduce heat and simmer on low heat for 20 minutes
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