Ingredients
- 2 cups peeled and cubed Yukon Gold potatoes
- 1 ¾ cups chicken broth
- ½ cup sliced carrots
- 1 teaspoon minced garlic
- 1 teaspoon salt
- ¾ teaspoon garlic powder
- ½ teaspoon ground black pepper
- 2 cups frozen corn
- 1 ½ cups cubed fully cooked ham
- ¼ cup butter
- ¼ cup cornstarch
- 2 cups milk
- 2 cups shredded sharp Cheddar cheese
Why This Dish Is So Satisfying
Kitchen Advice
- Stir frequently to prevent the cheese from sticking or burning.
- Add a splash of milk or broth if the soup becomes too thick.
Step 1
Put the potatoes, broth, carrots, and garlic into a large pot and bring everything to a boil. After about 5 minutes, season with salt, garlic powder, and black pepper. Turn the heat down to low, cover the pot, and let it simmer until the potatoes and carrots are tender—this should take around 8 to 10 minutes. Then, add the corn and ham, and keep the heat on the lowest setting.
Step 2
While the soup is simmering, melt the butter in a small saucepan. Whisk in the cornstarch until smooth, then slowly add the milk, whisking constantly. Cook this mixture over medium heat, stirring often, until it thickens and starts to bubble—about 3 to 5 minutes. Next, stir in the Cheddar cheese and keep stirring until it’s fully melted.
Step 3
Pour this cheesy sauce into your soup pot and stir everything together. Let it cook on medium for a couple more minutes, stirring occasionally, until it’s heated through and ready to enjoy.
