I got this recipe from a magazine a good many years ago. Unfortunately the printed copy was lost long ago :(. Fortunately it stuck in my brain, for the most part, lol.
A warning though: my measurements may be off since I rarely use a recipe for anything except baking. Especially for the sauce I go with what looks right rather than exact measurements.
3 large peeled and chunked potatoes (more if you like)
2 large carrots cut into approximately 1/2 inch pieces (I usually cut the carrot in half length wise then cut half medallions)
1 small onion
3 ribs celery-chunked
1 can cream corn
2 cubs cubed, cooked ham (left over is wonderful!)
3 Tbsp butter
1 tsp flour, or more
2 cups sharp cheddar cheese (I experiment sometimes but it is best with cheddar of some sort)
2 cups milk
Bring potatoes, carrots, onions and celery to a boil in enough water to cover everything without boiling dry. Let it simmer until potatoes and carrots are nearly fork tender.
Drain water until there is approximately 1 inch water left at the bottom of the pan.
Add cream corn, ham and cheese sauce.
Simmer 15 minutes or until potatoes and carrots are fork tender.
Serve with crusty bread and even your young ones will come running back for seconds and thirds!
Make a roux:
melt butter in a saucepan
add flour slowly, while stirring, until you have what looks like shortbread consistency (not so thick you can’t stir it any more, not so thin you can drink it)
add milk (it’s supposed to be scalded milk but I use fresh from the fridge) and stir constantly (or the milk will boil over) until no lumps remain
add cheese a little at a time until it’s all melted. If done correctly it should barely even coat the inside of your saucepan. It should also be nice and thick.
I have used different meats in this recipe–roast beef, etc. although I don’t think I’ve ever done chicken. I’ve also made it all vegetarian (since it has milk, butter and cheese it can’t be octo or vegan)