Chop carrots, celery, and onions.

In a stock pot, combine carrots, celery, onions, thyme, white pepper, salt, and chicken stock.

Bring to a boil, then reduce heat, cover, and simmer for 1 hour.

Melt butter in a separate pan.

Whisk in flour until a smooth paste (roux) forms.

Add creamed-style corn, ham, and potatoes to the stock pot.

Add cayenne pepper.

Bring back to a simmer.

Stir in the prepared roux.

Simmer/low boil covered for 20 minutes.

Add heavy cream and frozen corn to the stock pot.

Return to a boil, then simmer uncovered for 15 minutes, stirring occasionally.

Serve hot.