Ham & Asparagus Chowder

2 medium unpeeled red potatoes, cubed (1 1/2 cups)
1/2 cup water
1 1/2 cup cuts (1 1/2 inch) fresh asparagus spears
1 1/2 cups cubed cooked ham
1 can (10.75 ounces) condensed cream of mushroom soup
1 cup milk
Freshly ground black pepper

In a 2 quart saucepan, bring potatoes and water to a boil. Reduce heat to
medium; cover and cook 5 minutes or until potatoes are crisp-tender. Add
asparagus and ham; cover and cook 3 to 5 minutes or until thoroughly
heated. Stir in soup and milk. Bring to a boil over high heat, stirring
occasionally. Sprinkle individual servings with pepper.

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