4 cups potatoes, peeled and diced
4 cups chicken broth
1 cup sliced carrots
1/2 cup chopped onion
1/2 cup butter
1/2 cup flour
4 cups milk
1 tsp. salt
1/2 tsp pepper
4 cups sharp shredded cheddar cheese (8 oz)
2 cups ham, cubed and cooked
2 cups corn
1) In a large saucepan, combine potatoes, broth, carrot & onion. Bring to boil. Reduce heat, cover, and cook 10-15 minutes (until potatoes are fork tender).
2) Meanwhile in another saucepan, melt butter. Stir in flour until smooth. Gradually add milk, salt and pepper. Bring to a boil, stirring for 2 minutes or until thickened. Stir this mixture into the potato broth mixture. Stir in cheese until melted. Add ham and corn, and heat until all is hot.
