Ham And Cheddar Corn Chowder

• 2 Tablespoons Vegetable Oil
• 1 whole Large Yellow Onion, Peeled And Diced
• 3 whole Carrots, Peeled And Diced
• 2 stalks Celery, Diced
• 3 cloves Garlic, Minced
• 5 whole Medium Red-skinned Potatoes, Cubed
• 6 cups Chicken Stock
• 1/4 teaspoons Cayenne Pepper
• 2 teaspoons Ground Coriander
• 2 cans (16 Oz. Size) Whole Kernel Corn, Undrained
• 2 cans (16 Oz. Size) Cream Style Corn
• 4 cups Shredded Sharp Cheddar Cheese
• 2 cups Whole Milk
• 1/4 teaspoons Worcestershire Sauce
• 1 whole Green Onion, Sliced, Plus More For Garnish
• 4 cups Cooked, Diced Ham
• Salt And Pepper

1. Heat oil in a large stockpot over medium high heat. Add onion, carrots, and celery and saute for 5 minutes. Add garlic and saute for an additional 30 seconds. Add the potatoes, chicken stock, cayenne pepper, and coriander. Bring to a boil, then reduce the heat to medium and simmer, covered, for 35 minutes.
2. Add whole kernel corn with its juice, creamed corn, cheese, and milk. Simmer for an additional 7 minutes, stirring frequently. Season with Worcestershire. Add sliced green onion and diced ham. Season with salt and pepper. Serve topped with additional green onions if desired.

vegetable oil, yellow onion, carrots, stalks celery, garlic, potatoes, chicken, ubc, ground coriander, kernel corn, cream style corn, cheddar cheese, milk, ubc, green onion, ham, salt

Taken from tastykitchen.com/recipes/soups/ham-and-cheddar-corn-chowder/ (may not work)