In a large stock pot place oil, onion, celery and carrot. Cook over medium heat until translucent.

Add chicken broth and water to pot and heat until boiling.

Add potatoes, ham and corn. Heat until it returns to boiling then reduce heat to medium.

Cook until potatoes are tender approximately 10-15 minutes.

Add milk and stir well.

Then add salt, pepper, cayenne pepper and cheese. Cook until cheese melts.

Stir cornstarch and water mixture into soup until thickened. If necessary, you can add more cornstarch with cold water to further thicken soup. Be careful though and only add a tablespoon of cornstarch mixture at a time. If you add too much cornstarch it will be too thick.

Cook soup for about 10 more minutes.

Enjoy! It tastes even better the next day.

(Cornstarch mixture is made by mixing equal parts cornstarch and cold water in a small bowl or cup until dissolved)