Cheesy Ham Chowder

2 cans chicken broth
2 cups diced potatoes
1 cup diced carrots
1 can of corn, drained
1 1/2 tsp salt
1/4 tsp pepper
1/4 cup butter
1/3 cup flour
2 cups milk
2 cups shredded cheddar
2 cups diced ham (the recipe originally called for chicken, but Brad likes the ham)

In a 4-quart saucepan, bring chicken broth to a boil. Reduce heat, add potatoes, carrots, salt and pepper. Cover and simmer for 15 minutes or until veggies are tender. Meanwhile, melt butter in a medium saucepan, add flour and mix well. Gradually add in milk, cook until slightly thickened, over medium low heat. Stir in cheese and cook until melted. Add to broth along with ham and corn. Cook and stir over low heat until heated through.