5 medium potatoes 1/3 cup minced onion 2 T. butter 1 ½ cups milk 1 pkg. lean ham, cut into small pieces 1 can cream of mushroom soup 1 (17 oz) can cream style corn 1 tsp. salt 1/8 tsp. pepper 1/8 tsp. cayenne pepper

Cover unpeeled potatoes with salted water and cook until tender. Remove skins; cut into small chunks. In a large skillet, melt butter; saute onions about 5 minutes. Add milk, ham, soup and potatoes. Cook on medium low heat for 20 minutes, stirring occasionally. Add corn salt ad pepper. Bring to a boil; reduce heat. Simmer 20 minutes more. Taste to add more spice.