Cheesy Ham and Corn Chowder Recipe

Stir chicken broth carrots chicken bouillon bay leaves sea salt pepper thyme marjoram and garlic powder together in a Dutch oven; bring to a boil reduce heat to medium and cook for 10 minutes. Add potatoes and onion; cook for 10 minutes more. Add celery; cook until all vegetables are fork tender about 10 minutes more.

Melt butter in a saucepan over low heat. Remove from heat and whisk flour into butter until smooth. Return saucepan to medium heat; gradually add milk to butter mixture whisking constantly and cook until mixture thickens 6 to 7 minutes.

Stir milk mixture into vegetable mixture; add corn Cheddar cheese and ham reduce heat to low and simmer until ham is heated through and cheese melts 10 to 15 minutes.