View source for Creamy Ham Potato and Corn Chowder

==Ingredients==

* 2 cups cooked ham , diced into small cubes (I used left over ham roast, ham steak works too)
* 6 slices bacon , cooked and crumbled
* 5 1/2 Tbsp butter , divided
* 1 medium yellow onion , diced (1 1/2 cups)
* 2 carrots , peeled and diced (3/4 cup)
* 2 celery stalks , diced (3/4 cup)
* 2 (14.5 oz) cans low-sodium chicken broth
* 5 medium red potatoes (1 3/4 lb), diced into 3/4-inch cubes
* 3/4 tsp dried oregano
* 1/2 tsp dried thyme
* 1 bay leaf
* Salt and freshly ground black pepper , to taste
* 2 cups fresh corn (or frozen)
* 1/3 cup all-purpose flour
* 3 cups milk
* 1/2 cup sour cream or heavy cream (I've tried and like both versions)
* Chopped green onions or chives, for serving

==Method==

# In a large pot, melt 1 1/2 Tbsp butter over medium heat. Add onion, carrot, and celery and saute until tender, about 4 minutes. Add chicken broth, potatoes, oregano, thyme, and bay leaf and season with salt and pepper to taste*. 
# Bring mixture to a boil over medium-high heat, then reduce heat to medium, cover with lid and allow to cook, stirring occasionally until potatoes are nearly tender, about 15 minutes. 
# Add in ham and corn and cook until potatoes are tender, about 5 minutes longer.
# Meanwhile, in a medium saucepan, melt remaining 4 Tbsp butter over medium heat. Add flour and cook mixture, stirring constantly, 1 1/2 minutes. 
# While whisking, slowly add in milk, and whisk vigorously to smooth lumps, season with salt and pepper to taste. Bring mixture to a boil and allow to thicken, whisking constantly. 
# Remove from heat, stir in sour cream or cream. Pour and stir milk mixture into soup mixture (once potatoes are tender). Serve warm topped with bacon and chives.

==Source==
[https://www.cookingclassy.com/creamy-ham-potato-corn-chowder/ Cooking Classy]