• 2 cups peeled, cubed potatoes
• 1 cup milk
• 1/2 cup cubed pasteurized process cheese
• 2 cups diced , cooked ham
• 1 can (12 to 16 oz.) corn, undrained
• 1 T. dried parsley or 2 T. chopped fresh parsely

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.