Categories: Main Dish, Pork, Soup

Ingredients

• 2 cups water
• 2 cups cubed peeled potatoes
• 1/2 cup sliced carrots
• 1/2 cup sliced celery
• 1/4 cup chopped onion
• 1 teaspoon salt
• 1/4 teaspoon pepper
• 1/4 cup butter
• 1/4 cup all-purpose flour
• 2 cups milk
• 2 cups (8 ounces) shredded sharp cheddar cheese
• 1 can (15-3/4 ounces) whole kernel corn, drained
• 1-1/2 cups cubed fully cooked ham

Directions

1. 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.
2. Meanwhile, in a large 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.
3. 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. Yield: 6-8 servings (2 quarts).

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