I used the recipe on the potato can and a recipe from the net as suggestions, and came up with this recipe:
Cheesy Ham-Potato-Corn Chowder
2 Tbsp butter
1/2 C chopped onion
2 7oz pouches ham chunks
1 1/2 C chicken broth
1/2 C milk
11 oz can diced new potatoes
11 oz can creamed corn
1 can condensed cream of celery soup
1 packet country style gravy
1/2 C milk
In large saucepan, melt butter until it just starts to turn brown; add chopped onion and ham chunks, cook for 5 minutes over medium heat. Add chicken broth & first 1/2 C milk, bring to a boil. Add potatoes, corn and celery soup. Dissolve gravy packet in 1/2 C milk and stir into boiling mixture. Turn down heat and simmer, stirring often, to keep soup from sticking/burning.
Serve with generous portion of cheese to serve into soup.
This took all of 30 minutes to prepare, and simmered until dinner time, with judicious stirring. I prepared it on the front (larger) burner and moved it back to the back burner to simmer, so there was no "cool down" period in the simmering -- it went from a high heat burner (for the boiling) to a warming up to low from cold burner. It nearly filled my large saucepan, so I was acutely aware of boil-over potential while it was simmering. Starting the simmer from a cold burner probably helped.