Ingredients
2 cups water2 cups cubed peeled potatoes1/2 cup sliced carrots1/2 cup sliced celery1/4 cup chopped onion1 teaspoon salt1/4 teaspoon pepper1/4 cup butter1/4 cup all-purpose flour2 cups 2% milk2 cups shredded sharp cheddar cheese1 can (15-3/4 ounces) whole kernel corn, drained1-1/2 cups cubed fully cooked ham
Preparation
In a large saucepan, bring the water, potatoes, carrots, celery, onion, salt and pepper to a boil. Reduce heat; cover and simmer for 8-10 minutes or until vegetables are just tender. Remove from the heat; do not drain.
Meanwhile, in another saucepan, melt the butter. Stir in flour until smooth; gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened.
Add cheese and stir until melted. Stir into the undrained vegetables; return large saucepan to the heat. Add corn and ham; heat through, stirring occasionally.
