Ingredients

The following ingredients have 8 Servings
  • 2 cups potatoes (peeled and cubed)
  • ½ cup carrots (peeled and chopped)
  • ½ cup celery (chopped)
  • ½ cup onion (chopped)
  • 4 cups chicken broth
  • 2 garlic cloves (minced)
  • ¼ teaspoon ground black pepper
  • ¼ cup butter
  • ¼ cup all purpose flour
  • 2 cups milk
  • 8 oz cheddar (shredded)
  • 1 can whole kernel corn ((15 ounces) drained)
  • 1½ cup cooked diced ham
  • Salt and pepper to taste

Instruction

  • In a large sauce pan over medium-high heat, add potatoes, carrots, celery, onion, garlic, and chicken broth. Stir to combine.
  • Bring to a boil. Reduce heat. Simmer 8-10 minutes or until vegetables are tender. Remove from heat. Set aside.
  • Melt butter in a separate medium sauce pan over low heat. Blend in flour. Let the mixture heat for about a minute.
  • Slowly pour milk into butter mixture, about a quarter-cup at a time, stirring constantly. Continue cooking and stirring until mixture thickens.
  • Sprinkle in cheese, and stir until melted.
  • Pour cheese sauce into vegetable broth that was set aside earlier.
  • Return broth and cheese mixture to low heat. Add corn and ham. Season with salt and pepper to taste. Cook until heated through.
  • Serve warm with a nice crusty bread.