Cheesy Beer Ham Soup

• 3 medium potatoes, peeled and cut up
• 1 small onion, finely chopped
• 2 c. water
• canned or frozen corn
• 1/2 to 1 can beer
• fresh or canned mushrooms
• 2 Tbsp. parsley
• 1/2 tsp. dried mustard
• 1/3 c. cold water
• 2 Tbsp. flour
• 2 c. shredded American cheese (8 oz.)
• 2 c. cubed, fully cooked ham
• 3 to 4 Tbsp. jalapeno Cheez Whiz

1. In a quart pan, combine potatoes and onion.
2. Add the 2 cups water; bring to boiling.
3. Cover; cook for about 20 minutes, or until potatoes are tender.
4. Stir in undrained corn, beer, mushrooms, parsley and dried mustard.
5. Bring to a boil.
6. Reduce heat; cover and simmer for 15 minutes.
7. Blend cold water into flour; stir into hot vegetable mixture.
8. Cook and stir until slightly thickened and bubbly.
9. Stir in cheeses and ham.
10. Continue heating and stirring until cheese melts.

potatoes, onion, water, corn, beer, mushrooms, parsley, dried mustard, cold water, flour, american cheese, jalapeno cheez whiz

Taken from www.cookbooks.com/Recipe-Details.aspx?id=514666 (may not work)