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Ingredients:
2 tbsp. butter or margarine
2 c. frozen chopped onions
1 c. frozen chopped green bell pepper
1 lb. chunk fully cooked ham
1 lg. Russet (baking) potato
3 1/2 c. water
3 c. frozen corn kernels
1 chicken bouillon cube or 1 tsp.
instant broth granules
13 round buttery crackers
1 c. milk
Direction:
Melt butter in a 4-quart Dutch
oven; stir in onions and pepper and, stirring occasionally,
cook over high heat 5 minutes until crisp-tender. Meanwhile
cut ham in small chunks (3 cups) and peel and dice potato. Add
to pot with the water, corn and bouillon cube. Bring to boil,
reduce heat, cover and simmer 14 minutes or until potato is
tender. While soup cooks, crush crackers (1/2 cup); add milk
and cracker crumbs to soup; stir until soup returns to a
simmer. Serves 6. Fairfield, California
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For
Details about Ingredients , check your nearest American Store
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