Cheesy Corn Chowder

In a large pot combine:

• 4 cups chicken stock (or 4 cups water with bouillon paste or cubes to taste)
• 4 cups chopped, peeled Yukon Gold potatoes
• 1 minced onion
• ½ cup finely chopped celery

Cook, covered, over medium heat for 30 minutes or until potatoes are tender, adding a little more water if necessary. Then add:

• 3 tbsp butter
• 2 cups finely chopped ham
• 1½ cups corn kernels (leftover corn on the cob is great for this!)
• 2 cans cream of chicken soup
• 1½ cups extra-sharp cheddar cheese

Let simmer on very low for another hour to hour-and-a-half to thicken, stirring occasionally.Just before serving, add:

• 8 ounces sour cream
• Salt and pepper, to taste

Stir well and serve. Serves 8–10.