Instructions: In large soup pot, saute onions and yellow pepper in oil over medium-high heat until softened and lightly golden, about 15 minutes.

Meanwhile, cut corn kernels from the cobs. Place the kernels in a food processor or blender and coarsely chop. Add the corn, potatoes, ham and chicken broth to pot with onions and peppers. Cover, bring the mixture to a boil and simmer just until the potato cubes are tender when pierced, about 15 or 20 minutes; cool. Stir in milk, salt and white pepper; chill for at least 4 hours or up to 24 hours.

Pour soup into a soup tureen, nested in a larger bowl of ice. Garnish with thinly sliced green onions, and serve.

To freeze: Place the soup into freezer containers after cooling (leave about 1 inch of head room for rigid containers, 1/2 inch for bags, to accommodate expansion), seal and freeze. Thaw in refrigerator.

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