1In a large saucepan, saute the onion, celery and red pepper in butter until crisp-tender. Stir in flour and dressing mix until blended; 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 to allow flavors to blend. Stir in cheese until blended. Yield: 8 servings (2 quarts).
2I use the Simply diced potatoes they work so well. You can find them by the eggs.