1. In 3-quart saucepan, over medium-high heat, saute onions in hot oil for 3 minutes or until translucent. Blend in flour and pepper. Cook for a few minutes until lightly golden brown. Remove pan from heat; slowly add milk, stirring constantly.

2. Return pan to heat and stir until thickened. Add potatoes; bring mixture to boil, stirring constantly. Add corn and turkey ham; return mixture to boil.

3. Immediately reduce heat to low and simmer soup 15 minutes or until potatoes are tender and mixture has thickened.