Hearty Ham And Potato Chowder

• 1 can (10oz) condensed cream of mushroom soup
• 2 soup cans milk
• 1 tsp. LEA & PERRINS Worcestershire Sauce
• 1/4 tsp. dried thyme leaves
• 3 medium potatoes, peeled and diced
• 1/4 lb. cooked ham, cut into thin strips
• 1 can (12 oz) whole kernel corn, drained

1. Combine soup, milk, Worcestershire sauce and thyme in a saucepan.
2. Bring to boil.
3. Stir in potatoes and ham.
4. Cover and simmer over low heat 15-20 minutes or until potatoes are tender.
5. Stir occasionally.
6. Stir in corn and heat through.

condensed cream, milk, worcestershire sauce, thyme, potatoes, ham, kernel corn

Taken from www.kraftrecipes.com/recipes/hearty-ham-potato-chowder-87279.aspx (may not work)