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3 large Potatoes, peeled and diced into bite size pieces
½ c. chopped Onion
2 ½ c. Water
1 t. granulated Chicken Bouillion or(4 cubes Instant Chicken Bouillon)
1 can of Whole Kernel Corn (undrained)
1 c. Beer
1 4 oz. can of Mushrooms
2 T. Parsley Flakes
½ t. Dry Mustard
1/3 c. cold Water
2 t. Flour
2 c. shredded American cheese (16 oz) (* I use sliced or Velveeta)
2 c. ham (cubed)
In large sauce pan, combine potatoes and onions, add the 2 ½ c. water.Bring to boiling, stir in bouillon, cover and cook for about 20 min or until potatoes are tender. Stir in undrained corn, beer, mushrooms, parsleyflakes, and dry mustard. Bring to boiling.. Reduce heat cover and simmer for 15 min.. Blend cold water with flour and stir into hot veg mixture. Cook and stir till slightly thickened and bubbly. Stir in the cheese and ham..Continue heating on low and stirring until cheese is melted. I usually triple the recipe for a big pot and leftovers.
Contributed to Whispy by "Babysitter"
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