Created by Bev on October 14, 2014
Step 1: In Dutch Oven combine broth (or water), potatoes, carrots and minced garlic and bring to a boil.
Step 2: Stir in salt, garlic powder & pepper.
Step 3: Reduce heat, cover & simmer about 8-10 minutes, or until carrots and potatoes are tender.
Step 4: Add ham & corn, reduce to simmer.
Step 5: Meanwhile, in a medium saucepan, melt butter, then whisk in cornstarch.
Step 6: Add the milk to butter & cornstarch mixture and cook until thickened and bubbly.
Step 7: Add cheddar and stir until melted.
Step 8: Pour cheesy contents into pot with ham and vegetables.
Step 9: Heat throughly over medium heat, stirring occasionally.
Step 10: Adjust seasonings to taste.
Step 11: Serve with additional shredded cheddar, if desired.