Potato And Ham Chowder

• 2 Tbsp. margarine
• 1 lb. red skinned potatoes, cut in 1/2-inch chunks (3 c.)
• 1 c. chopped onion
• 1/2 c. sliced celery
• 5 c. milk
• 3 Tbsp. flour
• 8 oz. cooked ham, cut in small chunks (about 2 c.)
• 1 c. canned or frozen corn kernels
• 1/4 tsp. each: salt and pepper

1. Melt margarine in 3-quart pot over medium heat.
2. Stir in potatoes, onion and celery.
3. Cover and cook 10 to 12 minutes, stirring occasionally, until potatoes are almost tender.
4. Whisk 1/2 cup milk with flour until smooth.
5. Stir into potato mixture with remaining milk and ham.
6. Bring to a boil over medium heat, stirring often.
7. Reduce heat to medium-low.
8. Cover and simmer for 5 minutes.
9. Add corn, salt and pepper and simmer for 5 minutes longer until thickened and vegetables are tender.

margarine, red skinned potatoes, onion, celery, milk, flour, ham, corn kernels, salt

Taken from www.cookbooks.com/Recipe-Details.aspx?id=550003 (may not work)