Step 1

In a large pot warm butter over medium/high heat. Add diced carrots, celery, and onion. Allow to cook for 2-3 minutes until tender.

Step 2

Add diced potatoes, corn, ham and chicken broth. Season with salt and pepper to taste. Bring to a boil then reduce heat and allow to cook covered on a shimmer for 20-25 minutes until potatoes are tender.

Step 3

Remove from heat and mix in half and half and shredded cheese. Stir constantly until cheese is melted and well combined with soup. Optional: additional cheese for garnish.