in Dutch oven combine potatoes, onions, and 2 cups water. Bring to boil. Stir in bouillon. Lower heat, cover and cook about 20 minutes or until potatoes are tender. Stir in undrained corn, mushrooms, parsley and dried mustard. Simmer another 20 minutes.
Blend 1/3 cup water and flour. Stir into hot vegetable mixture. Continue cooking until slightly thickened. Add cheese and ham. Continue cooking until cheese is melted.
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|Serving Size: 1 Serving (406g)|
|Recipe Makes: 6|
|Calories from Fat: 453 (65%)|
|Amt Per Serving||% DV|
|Total Fat 50.4g||67 %|
|Saturated Fat 18.8g||94 %|
|Monounsaturated Fat 21.1g|
|Polyunsanturated Fat 6g|
|Cholesterol 75.7mg||23 %|
|Sodium 961.8mg||33 %|
|Potassium 942.7mg||25 %|
|Total Carbohydrate 43.6g||13 %|
|Dietary Fiber 3.9g||15 %|
|Sugars, other 39.7g|
|Protein 18.3g||26 %|
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Calories per serving: 699
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