Prepare the fresh vegetables by shucking the corn, peel and chop the potatoes and onions.

Save the corn cobs!

Melt the butter in a Dutch oven.

Stir in the chopped onion and cook until tender, stirring frequently about 5 minutes.

In a bowl, thoroughly combine the milk with the flour. Then stir the mixture into the onion and butter.

Now add potatoes, ham and corn cobs.

Bring to a boil stirring constantly. Reduce heat to low and and place lid on the pot.

Stir frequently and simmer for about 20 minutes or until the soup is thickened.

Remove the corn cobs.

Stir in the corn, salt and pepper.

Simmer on low about 5 minutes.