Cheesy Ham and Vegetable Chowder

In one last effort to get rid of Christmas ham, I made a hearty ham and vegetable chowder.

Cheesy Ham and Vegetable Chowder
from the Better Homes and Gardens New Cookbook

2 c. water
2 c. chopped potato (2 medium)
1/2 c. chopped carrot (1 medium)
1/2 c. chopped celery (1 stalk)
1/4 c. chopped onion (1 small)
1/2 c. butter or magarine
1/2 c. all-purpose flour
1/4 t. black pepper
2 c. milk
2.5 c. shredded cheddar cheese
1 15-ounce can cream-style corn
2 c. cubed cooked ham

1. In a large saucepan combine water, potato, carrot, celery, and onion. Bring to boiling; reduce heat. Simmer, covered, for 10 minutes. Do not drain.

2. Meanwhile, in a medium saucepan melt butter. Stir in flour and pepper; add milk all at once. Cook and stir over medium heat until thickened and bubbly.

3. Add cheese to milk mixture. Cook and stir until cheese melts. Add cheese mixture to potato mixture. Stir in corn and ham. Heat through but do not boil. If desired, season with additional pepper.