In a large saucepan, melt half of the butter over medium heat; add
chopped onion and sauté till nearly translucent.
Add potatoes and carrots and cook for another minute or so. Add remaining butter then stir in flour,
seasonings, broth and water; cook and stir until mixture thickens and boils.
Reduce heat and simmer for 5 to 10 minutes or until vegetables are tender-crisp, but not mushy. Add
corn, turkey ham (if desired) and milk; cook until very hot—but not boiling, or the soup will break!