1/2 cup finely chopped onion
1/2 cup finely chopped celery
1/2 cup chopped sweet red pepper
2 tablespoons butter
1/4	cup flour
1 envelope ranch salad dressing mix
4-1/4 cups milk
2 cups frozen cubed hash brown potatoes, thawed
2 cups frozen corn, thawed
2 cups cubed, fully cooked ham
1 teaspoon minced fresh thyme or 1/4 teaspoon dried thyme
2 ounces smoked gouda cheese, shredded  
      

-In a large saucepan, saute the onion, celery and red pepper in butter until vegetables
 are crisp-tender. Stir in flour and dressing mix until smooth; gradually stir in milk.
 Bring to a boil; cook and stir for 2 minutes or until thickened.
-Add the potatoes, corn, ham and thyme. Bring to a boil. Reduce heat; simmer, uncovered,
 for 8-10 minutes or until heated through. Sprinkle with the cheese before serving.

 Yield: 6-8 servings
 
 S & D March/April 08 p. 52