Cheesy Corn Chowder

or...Potato Corn Chowder...or...Cheesy Potato Chowder...or...Cheesy Potato Soup...I could go on, but I don't think you really want me to. I don't care what you decide to call this deliciousness, I just want you to make it on some cool autumn evening. And don't forget the warm, buttery rolls to dip into it's goodness.

My good friend Connie gave me this recipe years ago after I had the soup at her house. Thanks Connie!

We like to have this on the first day of fall, and this year the weather cooperated splendidly.

Cheesy Potato and Corn Chowder
Serves: a bunch

5 potatoes, peeled and cut into small cubes
5 cups milk (raw milk with the cream stirred in is divine)
4 chicken bouillon cubes
5 T flour
frozen corn (however much you like)
ham, cubed or bacon, cooked and crumbled
1 lb velveeta cheese, cubed (I know, it's not good for you, but it just really works here)

Boil potatoes in some water and drain. Dissolve bouillon in milk and then whisk in the flour. Add milk mixture to pot with potatoes. Start heating milk, making sure to not let it curdle. When milk is almost boiling, add in the corn and ham to heat them up. When the soup is very hot, (you really have to watch it, just a minute too long and the milk will begin to stick to the bottom and burn) add the cubed velveeta and stir constantly until it's melted and heated through. Serve immediately.