1In 2-quart saucepan, combine the broth, celery, green onions and pepper. Bring to boiling and reduce heat. Simmer covered for 5 minutes.
2Stir in the whole kernel corn, undrained cream-style corn, ham, milk, and if desired diced pimiento. Bring just to boiling and reduce heat. Stir in potato flakes; cook and stir until slightly thickened.
3To serve, ladle into soup bowls. If desired, garnish each serving with pimiento srips.