Instructions: In a medium stock pot heat the chicken broth and milk. Add corn, ham, onions and pepper flakes. Bring to a boil; stir occasionally.

Reduce heat to low and add 1/2 cup instant mashed potato flakes. Cover and simmer about 5 minutes, or until vegetables are soft. Season with salt and pepper, to taste. If the soup becomes too thick, thin with a little water.

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