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Melt butter in 4-5 qt. dutch oven; add onion and cook til tender; add tomato and flour, cook over medium heat till bubbly; add water, bouillon, corn and salt. Bring to boil then reduce heat. Meanwhile, brown ham in a skillet. Add to soup and simmer for 20 minutes (covered). Stir in cheese, green onions, half n’ half and cracked pepper to taste; serve after cheese is melted. Serves 6-8.
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