3 cups diced, cooked ham
1 cup chopped celery
1/2 cup chopped onion
1/2 cup melted butter
3 (10-ounce) packages cream-style corn, thawed
1 cup milk
1/2 teaspoons onion salt
1/2 teaspoon celery salt
1/2 teaspoon pepper

Saute ham, celery and onion in butter in a heavy pot or Dutch oven. Stir in remaining ingredients and
bring to a boil. Reduce heat and simmer about 20 minutes, stirring occasionally.