---------- Recipe via Meal-Master (tm) v8.02
  Categories: Soups
       Yield: 6 servings
       2 c  Water
       2 c  Cubed peeled potatoes
     1/2 c  Sliced carrots
     1/2 c  Sliced celery
     1/4 c  Chopped onion
       1 ts Salt
     1/4 ts Pepper
     1/4 c  Butter or margarine
     1/4 c  All-purpose flour
       2 c  Milk
       2 c  Shredded sharp cheddar
            -cheese (8 oz.)
       1 cn Whole kernal corn, drained
            -(16 oz.)
   1 1/2 c  Cubed fully cooked ham
   In a large saucepan, bring the water, potatoes, carrots, celery, onion,
   salt and pepper to a boil. Reduce heat; cover and simmer for 8-10 minutes
   or until vegetables are just tender. Remove from the heat; do not drain.
   Meanwhile, in a medium saucepan, melt the butter. Blend in flour. Add the
   milk all at once; cook and stir until thickened and bubbly. Add cheese and
   stir until melted.
   Stir into the undrained vegetables, return large saucepan to the heat. Add
   corn and ham; heat through, stirring occasionally.