Potato And Ham Chowder - cooking recipe

Ingredients

2 Tbsp. margarine
1 lb. red skinned potatoes, cut in 1/2-inch chunks (3 c.)
1 c. chopped onion
1/2 c. sliced celery
5 c. milk
3 Tbsp. flour
8 oz. cooked ham, cut in small chunks (about 2 c.)
1 c. canned or frozen corn kernels
1/4 tsp. each: salt and pepper

Preparation

Melt margarine in 3-quart pot over medium heat.
Stir in potatoes, onion and celery.
Cover and cook 10 to 12 minutes, stirring occasionally, until potatoes are almost tender.
Whisk 1/2 cup milk with flour until smooth.
Stir into potato mixture with remaining milk and ham.
Bring to a boil over medium heat, stirring often.
Reduce heat to medium-low.
Cover and simmer for 5 minutes.
Add corn, salt and pepper and simmer for 5 minutes longer until thickened and vegetables are tender.