"After cooking a large ham, I was determined to find a use for the huge ham bone that was leftover. Since it was a cold, snowy night, I decided to make this hearty soup and it came out delicious!! Enjoy!"
Place ham bone in a large stock pot and fill with enough water to cover the bone.
Add the vegetables and bay leaf and bring to a boil.
Reduce heat and simmer for 2 hours.
Strain the broth and set aside. Discard vegetables and ham bone.
In a large pot, sautée the celery and onion in the butter until softened.
Add the flour and mix constantly until the contents are a golden color.
Slowly add the ham stock (4 cups), milk, and potatoes.
Stirring constantly, bring to a boil.
Reduce heat to low and simmer for 15 minutes.
Add ham and corn to the soup and salt and pepper to taste. Simmer for 5-10 more minutes or until potatoes are fully cooked and the soup has thickened. For a thicker soup, use half and half cream in place of the milk.
Serve with a sprinkle of shredded cheddar and bacon.