Ham and Cheddar Soup . . .

We originally tasted this recipe prepared by family members. We don't know who created it or when it was created, but who-ever did certainly had it right!
The only addition we've made is we add a pound of the small bay scallops and more pepper to taste

2 cups water
2 cups potatoes, cubed 1/2 inch
1/2 cup carrots, sliced 1/4 inch
1/2 cup celery, sliced 1/4 inch
1/4 cup chopped onion
1 tsp salt
1/4 tsp pepper

1/4 cup butter
1/4 cup flour
2 cups milk
2 cups shredded SHARP (old) cheddar cheese
1 can (12 oz.) corn niblets
2 cups cooked ham, cubed 1/4 inch

1 lb. small bay scallops

In a large pot add water, potatoes, carrots, onion, celery, salt and pepper. Bring to boil and immediately turn down to simmer - 6 to 8 minutes.

In sauce pan over medium heat melt butter, blend in flour and milk and cook, stirring, until thickened. Stir in cheese until melted.

Stir contents of sauce pan into pot of water and veggies. Add corn and ham and heat through. Add the scallops.

Home made bread, well buttered, and a glass of white wine.