Comforting Honey Ham, Yam and Corn Chowder

COMFORTING HONEY HAM, YAM AND CORN CHOWDER
2 T. olive oil
24-oz. container chopped onions
2 (10-oz.) bag julienned carrots
2 c. diced celery
1 chopped bell pepper
2 T. minced garlic
2 (15-oz.) cans chicken broth
14 small/medium yams, peeled and cubed
1 t. dried basil
1 t. dried thyme
Salt/black pepper to taste
5 T. butter, cut into 1 T. pieces
1/3 c. flour
3 c. milk
6-8 c. diced honey ham
3 (10-oz.) cans frozen corn
1 c. shredded sharp cheddar cheese
Chopped fresh parsley

1. In large pot, heat olive oil over medium heat.
2. Add carrots, onions, bell pepper, celery and garlic. Saute 5-6 minutes.
3. Add broth (enough to cover all of the items in pot.)
4. Simmer for about 20 minutes.
5. With a hand immersion blender, pulse until smooth.
6. Add thyme, basil, salt, pepper, yams, ham and corn. (Be aware that ham is salty).
7. Bring to boil and then reduce heat to low and simmer until yams are tender, about 15-20 minutes.
8. Melt butter in saucepan. Add flour and cook, whisk constantly, 1 minute.
9. Pour milk into mixture, stir constantly and bring to a light boil. Remove from heat.
10. Stir milk mixture into soup.
11. Stir in cheese and parsley. Taste for seasoning.