3 tablespoons butter or margarine
1 cup diced cooked ham
1/2 cup chopped onion
1/2 cup chopped celery
1/2 cup chopped red or green pepper
2 cups chicken broth
1 cup diced potatoes
1/8 teaspoon pepper
1 1/2 cups milk
1/2 cup heavy cream
1 (17 ounce) can Stokely's Finest Whole Kernal Golden Corn
1 (2 ounce) jar Stokely's Finest Sliced Pimientos, drained
Melt butter in large saucepan. Saute ham 5 minutes and set aside. Saute onion, celery and green pepper until onion is transparent. Add chicken broth, potatoes and pepper. Cover and cook over moderate heat about 20 minutes, or until potatoes are just tender. Add milk, cream, corn, reserved ham and pimientos. Reduce heat and cook until thoroughly heated. Do not boil. Spoon into bowls and garnish each serving with paprika.
Makes 6 servings.