Ham and Corn Chowder

• 2          celery ribs, diced
• 1/4       cup onions, diced
• 2          tablespoons margarine or butter
• 2          tablespoons flour
• 3          cups milk
• 2          cups cooked ham, diced
• 2          cups potatoes, cooked and diced small
• 1 1/2    cups frozen corn
• 1          14 3/4 ounce can cream-style corn
• 1/4       teaspoon dried thyme
• 1/4       teaspoon cayenne pepper
• 1/4       teaspoon salt

1.  Boil water; meanwhile peel and dice potatoes.

2.  Boil for about 10-15 minutes (soft but not too mushy).

3.  Meanwhile, dice up ham, onion, celery.

4.  In a large saucepan, saute the onion and celery in butter until softened.

5.  Stir in the flour and stir until well blended, then gradually add milk.

6.  Bring to a boil while stirring until thickened, about 2 minutes.

7.  Stir in remaining ingredients and bring to a boil.

8.  Reduce heat, cover and simmer about 15 minutes or until heated through.