Ham And Potato Soup

• 1 whole Ham Bone
• 6 cups Water
• 4 cups Diced Potatoes
• 1 whole Onion, Chopped
• 2 cups Cream Style Corn
• 2 cups Milk
• 1/4 cups Minced Parsley
• Salt And Pepper, to taste
• 4 slices Rye Bread, Cubed
• 1/4 cups Ham Drippings

1. Break the ham bone at joints and simmer in 6 cups of water for 1 1/2 hours. Remove bone from the water and pull off the meat - leave the broth in the pot. Add meat, potatoes, and onion into the broth. Cook until potatoes are tender (this will probably take 10-20 minutes - use a fork to determine if they are tender). Add corn, milk, and parsley. Season to taste. Continue to heat until you are ready to serve.
2. Serve with the bread cubes which you have browned over medium heat in the ham drippings.

ham bone, water, potatoes, onion, cream style corn, milk, ubc, salt, rye bread, ubc

Taken from tastykitchen.com/recipes/soups/ham-and-potato-soup-2/ (may not work)