Mexican Potato Soup

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2 cans cream of potato soup
2 soup cans milk
1 cup frozen corn
2 cups diced ham
1 cup shredded pepper jack cheese
1 small can chopped green chilies

Combine soup and milk, add corn, ham, cheese and green chilies.
cook over low heat, stirring occasionally until heated through and cheese is melted.

Four generous servings. It's good as soon as it's done but better if prepared a day ahead.