Preparation - Place the potatoes in large saucepan. Cover with water. Bring to a boil, reduce heat to medium and cook until tender. Drain off water. Stir in the milk, cheese, diced ham, and corn. Cook on medium-low heat, stirring frequently, for 10 to 12 minutes or until the cheese is melted and the soup is heated through. Stir in the parsley and serve.