Yummy Corn Chowder

Melt 2 tablespoons of butter in a large heavy pan. Add onions, celery, green peppers and ham and cook on medium low heat until soft. Add potatoes, carrots, water and chicken bouillon and bring to a boil. Boil on medium to medium-low heat until carrots and potatoes are cooked through. Add corn and evaporated milk. In the microwave, melt the remaining 4 tablespoons butter and gradually add flour, making a thick paste. Gradually add to the soup and simmer on low for 15 to 20 minutes until thick.

Note: Stir soup frequently after adding milk, butter and flour—it can scorch easily!