Creamy Potato-Corn Soup

2 cans chicken broth
3 medium potatoes, peeled & diced
1 cup ham, diced
1 cup frozen corn
1/4 cup flour
1 cup milk
1/4 cup butter or margarine, melted
1/4 tsp pepper
1/2 tsp salt (or to taste)

Combine broth, potatoes, ham & corn in a medium saucepan.
Bring to a boil over med-high heat.
Reduce to low, cover and simmer 20 minutes or until potatoes are done.
Whisk together flour and milk until smooth; then whisk into potato mixture.
Stir in butter and simmer, stirring constantly until soup is thickened - about 2 minutes.