2 tbsp. butter or vegetable oil
1/2 c. chopped cooked ham
1 med. onion, coarsely chopped
1 celery rib, coarsely chopped
1/2 tsp. dried thyme
3 or 4 med. red potatoes, scrubbed and cut into 1/2 inch cubes
2 c. chicken broth or water
1 (16 oz.) can cream style corn
2 c. fresh or canned milk
3 tbsp. unsalted butter
3 tbsp. flour

Melt butter over medium heat. Add ham, onion and celery. Saute until vegetables are tender, about 10 minutes. Add the thyme and potatoes and cook, stirring for a few minutes. Add broth and bring to a boil. Lower the heat, add salt to taste and simmer until potatoes are almost tender, about 15 minutes. Add the corn and milk and heat until simmering. In a small bowl, stir the butter and flour together to make a smooth paste. Add a cupful of the hot soup to the paste, and whisk until smooth. Stir the mixture into the soup and simmer until thickened. Season with salt and pepper.