Ham and Potato Chowder

2 tb Butter or margarine

1/4 c Onion; chopped

1/4 c Green pepper; chopped

4 md Potatoes; washed, peeled &

- cubed (3 cups) 1 ts Salt

1/4 ts Paprika

1/8 ts Pepper

3 tb All-purpose flour

2 c Milk

1 cn (12 oz) Whole-kernel corn;

- undrained 1 1/2 c Ham; cooked & diced

Parsley; minced 2 1/3 c -Water

Melt butter in 3-1/2-quart saucepan. Saute onion and green pepper until tender. Add potatoes, 2 cups water, salt, paprika and pepper. Cover and simmer about 15 minutes, or until potatoes are tender. Combine flour and 1/3 cup water in small bowl; blend well. Stir into potato mixture. Add

milk. Simmer until slightly thickened, stirring frequently. Add corn and ham; heat through. Sprinkle each serving with parsley. ("The All American Potato Cookbook") (MM'd by Nancy Hagfors - GXDB48A on Prodigy; N.HAGFORS on GEnie)