Potato Corn Chowder

• 1 each onion diced
• 1 small carrot finely diced
• 1 tbsp oil
• 2 box chicken broth (32 oz each)
• 8 medium potatoes peeled and coarsely chopped
• 1 pints water
• 2 cup milk
• 2 stick celery finely diced
• 1/2 cup ham diced
• 1 1/4 tsp salt or to taste
• 1/2 tsp black pepper or to taste
• 1 1/2 cup cheddar cheese shredded ( can use same amount Velveeta or Cheez Whiz)
• 3 tbsp cornstarch (with equal amount cold water dissolved in small cup)
• 1/4 tsp cayenne pepper or to taste
• 1 cup frozen or canned corn drained

1. In a large stock pot place oil, onion, celery and carrot.
2. Cook over medium heat until translucent.
3. Add chicken broth and water to pot and heat until boiling.
4. Add potatoes, ham and corn.
5. Heat until it returns to boiling then reduce heat to medium.
6. Cook until potatoes are tender approximately 10-15 minutes.
7. Add milk and stir well.
8. Then add salt, pepper, cayenne pepper and cheese.
9. Cook until cheese melts.
10. Stir cornstarch and water mixture into soup until thickened.
11. If necessary, you can add more cornstarch with cold water to further thicken soup.
12. Be careful though and only add a tablespoon of cornstarch mixture at a time.
13. If you add too much cornstarch it will be too thick.
14. Cook soup for about 10 more minutes.
15. Enjoy!
16. It tastes even better the next day.
17. (Cornstarch mixture is made by mixing equal parts cornstarch and cold water in a small bowl or cup until dissolved)

onion, carrot, oil, chicken broth, potatoes, water, milk, celery, ham diced, salt, black pepper, cheddar cheese, cornstarch, cayenne pepper, corn

Taken from cookpad.com/us/recipes/358467-potato-corn-chowder (may not work)