Ingredients

• 2 cups peeled and cubed Yukon Gold potatoes
• 1.75 cups chicken broth
• 0.5 cups sliced carrots
• 1 teaspoon minced garlic
• 1 teaspoon salt
• 0.75 teaspoons garlic powder
• 0.5 teaspoons ground black pepper
• 2 cups frozen corn
• 1.5 cups cubed fully cooked ham
• 0.25 cups butter
• 0.25 cups cornstarch
• 2 cups milk
• 2 cups shredded sharp Cheddar cheese

Instructions

1. 1 Combine potatoes, broth, carrots, and garlic in a large pot and bring to a boil. Stir in salt, garlic powder, and black pepper. Reduce heat, cover, and simmer until potatoes and carrots are tender, 8 to 10 minutes. Add corn and ham. Reduce heat to the lowest setting.
2. 2 While soup simmers, melt butter in a medium saucepan and whisk in cornstarch. Add milk and whisk to combine. Cook and stir until thickened and bubbly, 3 to 5 minutes. Add Cheddar cheese and stir until melted, about 2 minutes.
3. 3 Pour cheese mixture into the pot with soup. Cook over medium heat, stirring occasionally, until heated through, about 2 minutes more, or until ready to serve.

Nutrition per serving