Ingredients

• 1 Chicagoland Ham bone
• 4 cups diced potato
• 1 onion, chopped
• 1 can (1 pound) cream-style corn
• 2 cups milk
• 1/4 cup minced parsley
• Salt and pepper
• 4 sliced rye bread, diced
• 1/4 cup ham-fat drippings or margarine

Instructions

1. Break Chicagoland Ham bone at joints and put in kettle with 6 cups water.
2. Bring to boil, cover and simmer for 1 1/2 hours.
3. Remove bone and trim off ham bits.
4. Add to broth with potato and onion.
5. Bring again to boil and cook until potato is tender.
6. Add next 3 ingredients and salt and pepper to taste.
Sauté bread cubes in drippings until browned and crisp. Serve with soup.