Cube potatoes and boil them in the chicken stock for 15 minutes. While potatoes are cooking chop ham and cheese.
Melt butter in a pan about half way through cooking potatoes. When melted add flour to make a rue, allow to cook for a minute or two to remove 'flour' taste. Whisk in milk slowly to allow smooth mixing. Add milk mixture to potatoes a few minutes before the potatoes are done. Add the corn and ham.
Once chowder starts to boil add cheese and allow to melt, stirring occasionally. Once cheese is melted you can serve and enjoy! Salt and pepper to taste.