Cheddar Ham Chowder Jan Peterson

2 cups water 2 cups cubed peeled potatoes

1/2 cup sliced carrots 1/2 cup sliced celery

1/4 cup chopped onion 1 tsp. salt

1/4 tsp. pepper 2 cups skim milk

1 can creamed corn 2 cups shredded cheddar cheese

1 1/2 cups cooked ham, cubed

Bring water potatoes, carrots, celery, onion, salt and pepper to a boil. Reduce heat; cover and simmer for 10 minutes or until vegetables are just tender. Add milk, corn cheese and ham. Heat thoroughly.