Country Ham and Cabbage Chowder

1 cup thinly sliced celery
1/2 cup chopped onion
2 garlic cloves, minced
2 tablespoons vegetable oil
3 cups shredded cabbage
2 cups (1 pound) cubed fully cooked ham
1 (28 ounce) can diced tomatoes, undrained
1 (15 1/4 ounce) can whole kernel corn, drained
1 (15 ounce) can whole potatoes, drained and quartered
1 (10 1/2 ounce) can condensed chicken broth, undiluted
1 cup water
1/2 cup ketchup
1/4 cup dark brown sugar

In a Dutch oven, saute celery, onion and garlic in oil for 2 minutes, stirring constantly. Add remaining ingredients; bring to a boil. Reduce heat; cover and simmer for 1 1/2 hours or until heated through.

8-10 servings (2  3/4 quarts)