Cheesy Corn and Ham Chowder

Yet another BH&G Cookbook recipe!  This one is so comforting!

Ingredients:

• 2 c. water
• 2 cups chopped potato (2-3 medium)
• 1/2 c. chopped carrot (1-2 medium)
• 1/2 c. chopped celery (1-2 stalks)
• 1/4 c. chopped onion (1 small)
• [2-3 cloves garlic]
• [1/4-1/3 c. frozen corn (did call for it, but I like to add a more "fresh" corn flavor)]
• 1/4 c. butter or margarine
• 1/4 c. all-purpose flour
• 2 c. milk
• 2 1/2 c. shredded cheddar cheese
• 1 15-ounce can cream-style corn
• 2 c. cubed cooked ham (use the rest to make sandwiches!)

Directions:

1. In a large saucepan, combine water, potato, carrot, celery, frozen corn, onion, and garlic.  Bring to a boil, reduce heat and simmer covered for 10 minutes.  Do no drain.
2. Meanwhile, in a medium saucepan, melt butter.  Stir in flour and 1/3 tsp black pepper.  Add milk all at once.  Cook and stir over medium heat until thickened and bubbly.
3. Add cheese to milk mixture.  Cook and stir until cheese melts.  Add cheese mixture to potato mixture.  Stir in corn and ham.  Heat through but do not boil.  If desired, season with additional pepper.
4. Serve with warm bread!