Corn and Ham Chowder

2 celery ribs, diced
1/4 cup onion, diced
2 tablespoons margarine or 2 tablespoons butter
2 tablespoons flour
3 cups milk
2 cups cooked ham, diced
2 cups potatoes, cooked and diced small
1 1/2 cups frozen corn
1 (14 3/4 ounce) can cream-style corn
1/4 teaspoon dried thyme
1/8 teaspoon salt
Directions:

1 Boil water; meanwhile peel and dice potatoes.
2 Boil for about 10-15 minutes (soft but not too mushy).
3 Meanwhile, dice up ham, onion, celery.
4 In a large saucepan, saute the onion and celery in butter until softened.
5 Stir in the flour and stir until well blended, then gradually add milk.
6 Bring to a boil while stirring until thickened, about 2 minutes.
7 Stir in remaining ingredients and bring to a boil.
8 Reduce heat, cover and simmer about 15 minutes or until heated through.