Cheesy Ham Potato Corn Chowdah!

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I have been eyeballing spiral hams ever since Thanksgiving and I finally found one that we could afford and we finally have a freezer to accommodate the leftovers.

This was our first recipe using some of the leftovers, it is most certainly a comfort food and is perfect for those cold winter days!

Ingredients:

• 4 Medium yukon gold potatoes
• 2 Cups of ham, cut into bit sized pieces
• 2 Cups of frozen yellow corn
• 4 Celery stalks, chopped
• 2 Carrots, peeled and chopped
• 2 Medium yellow onions, chopped
• 1 Tsp. Extra virgin olive oil
• 3 Cups of chicken broth
• 3 Cups of 2 % Lactaid 
• 2 Cups of grated sharp cheddar cheese
• Salt & Pepper to taste
• 1 Tsp corn starch [for thickening]

Directions:

1. Saute onion, celery, and carrots in olive oil over medium heat until onion is transparent.
2. Add potatoes to pot along with some salt & pepper, cook until potatoes are partially cooked.
3. Stir in ham and frozen corn and cook for 2-3 more minutes.
4. Add chicken broth and lactaid and bring to a boil.
5. Add just enough cold water to the corn starch to dilute it and add it to the boiling soup.
6. Turn the heat to low/simmer and add cheddar cheese to the pot.
7. Keep stirring every few minutes until potatoes are at desired texture.
8. It's now ready to serve!