INGREDIENTS
3
large russet potatoes (peeled and cut into cubes)
4 cups
cooked cubed ham
3 cups
vegetable broth
4 cups
frozen (thawed or canned yellow corn)
5
celery stalks (diced)
1 cup
onion (diced)
4 tsp
minced garlic
1/2 tsp
garlic salt
1/2 tsp
onion powder
1/2 tsp
pepper
2 tbsp
cornstarch
2 cups
whole milk
2 cups
freshly grated cheddar cheese
1 cup
sour cream
chopped parsley for garnishing