18 frozen tater tots (we used a large package)
2 cans low sodium chicken broth
2 cans evaporated milk
2 cups cooked ham cubed into 1/2 inch pieces
1 3/4 cups instant mashed potato flakes (we used leftover real mashed potatoes)
1 can whole kernel corn, drained
2 tsp onion powder (we minced an onion)
1/4 tsp black pepper
Cook tater tots according to package. Combine broth and milk in large saucepan. Bring it to a boil over medium high heat; reduce heat to low. Add ham, potato flakes, corn, onion powder and black pepper. Cook while stirring often for 7-10 minutes until creamy and slightly thick. Put in bowls and top with tater tots. Serves approx. 4. If you like it thicker, add potato flakes. If you like it thinner, add milk or water. Add some cheddar cheese for a different flavor or as a garnish.
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