In large pot, melt 1.5 tablespoons butter over medium heat. Add onion & carrots. Saute until carrots are tender. Add chicken broth, potatoes, seasoning salt, chicken bouillon cubes, salt & pepper. Boil until potatoes are tender. Reduce to warm. Add ham & corn.

In a medium saucepan melt remaining 4 tablespoons butter over medium heat. Add flour & cook mixture, stirring constantly. While whisking slowly add milk & whisk vigorously to smooth lumps. Bring to a boil allow to thicken. Remove from heat, stir in sour cream.

Add milk mixture to soup mixture. Stir until combined. Serve warm topped with shredded cheese and green onions.