Ingredients

• 2 , 15 ounce
• 0.5 cups sliced carrots
• 2 tablespoons chicken bouillon granules
• 3 bays leaves
• 0.5 teaspoons sea salt
• 0.5 teaspoons ground black pepper
• 0.5 teaspoons ground thyme
• 0.5 teaspoons dried marjoram
• 0.25 teaspoons garlic powder
• 1 cup peeled and diced potatoes
• 0.5 cups chopped onion
• 0.5 cups sliced celery
• 3 tablespoons butter
• 3 tablespoons all-purpose flour
• 1.5 cups milk
• 1 , 15 ounce
• 1 , 8 ounce
• 1 cup diced cooked ham

Instructions

1. 1 Stir together chicken broth, carrots, chicken bouillon, bay leaves, sea salt, pepper, thyme, marjoram, and garlic powder in a Dutch oven. Bring to a boil, reduce heat to medium, and cook for 10 minutes. Add potatoes and onion; cook for 10 minutes more. Add celery; cook until all vegetables are fork-tender, about 10 minutes more.
2. 2 Meanwhile, melt butter in a saucepan over low heat. Remove from heat and whisk in flour until smooth. Return the saucepan to medium heat; gradually add milk to butter mixture, whisking constantly, and cook until mixture thickens, 6 to 7 minutes.
3. 3 Stir milk mixture into vegetable mixture. Add corn, Cheddar cheese, and ham; reduce heat to low and simmer until ham is heated through and cheese melts, 10 to 15 minutes.

Nutrition per serving