Ham and Potato Chowder

• 3 1/2 cups peeled and diced potatoes

• 1/3 cup diced celery

• 3/4 cup diced onion

• 1/2 cup shredded carrots

• 1/2 can (15-1/4 ounces) whole kernel corn, drained

• 2 cups cooked diced ham

• 3 1/4 cups chicken broth

• 1/2 teaspoon salt

• 1 teaspoon garlic powder

• 1/4 teaspoon black pepper, or to taste

• 5 tablespoons unsalted butter

• 5 tablespoons all purpose flour

• 2 cups milk

• 1/2 cup shredded cheddar plus more for topping bowls

• Chopped green onion for topping

Combine the potatoes, celery, onion, carrots, corn, ham and chicken broth in a stockpot. Bring to a boil, then cook over medium heat until potatoes are tender, about 10 to 15 minutes. Stir in the salt, garlic powder and pepper.

In a separate saucepan, melt butter over medium low heat. Whisk in flour and cook, stirring constantly until thick, about 2 minutes.

Slowly stir in milk and continue to whisk over medium heat until thick, 5 minutes.

Stir the milk mixture into the stockpot, and cook soup until heated through and then stir in cheddar.

Serve with diced green onion and more cheddar.