From: Jenn@eatcakefordinner
1 Tbl. Butter
1 Tbl. Extra Virgin Olive Oil
1/3 c. onion, finely chopped
3 carrots (about 1 1/2 c.), chopped
2 large russet potatoes, peeled and diced
garlic, minced
1 1/2-2 c. leftover spiral ham, chopped
1 can low-sodium chicken broth
4-5 c. milk (I use 1%)
4 Tbl. cornstarch dissolved in 1/4 c. water
1 can corn, drained
2 tsp. Italian seasoning
salt & pepper
1 1/2-2 c. Cheddar cheese, grated
Heat butter and oil in a large pot over medium heat. Add the onions, chopped carrots and diced potatoes. Saute for about 10 minutes or until onions and potatoes are slightly translucent. Add the garlic and ham and cook another minute or so. Add one can of chicken broth and bring up to a boil. Boil until potatoes and carrots are tender. Add milk and stir to combine. Dissolve cornstarch in water and add to pot. Add the can of corn and season with Italian seasoning, salt and pepper (you might not need salt depending on how salty your ham, broth and corn are). Stir to combine. Cook until thickened, stirring occasionally. Last, add shredded cheese and stir until smooth and melted. Serve with sliced baguette. Serves: 5-6.