Ham and Potato Corn Chowder

Directions:

1. In a large pot, melt 1 1/2 Tbsp. butter over medium heat.
2. Add onion, carrot, and celery and sauté until tender, about 4 minutes.
3. Add chicken broth, potatoes, oregano, thyme, and bay leaf, and season with salt and pepper to taste.
4. 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.
5. Add in ham and corn and cook until potatoes are tender, about 5 minutes longer.
6. In a medium saucepan, melt the remaining 4 Tbsp. butter over medium heat.
7. Add flour and cook mixture, stirring constantly, 1 1/2 minutes.
8. While whisking, slowly add in milk, and whisk vigorously to smooth lumps, season with salt and pepper to taste.
9. Bring mixture to a boil and allow to thicken, whisking constantly.
10. Remove from heat, stir in sour cream or heavy cream.
11. Pour the milk mixture into the soup mixture (once the potatoes are tender) and stir.
12. Serve warm and topped with bacon and chives.

Notes

• Salt: When seasoning slightly under-season with salt as the ham and bacon will add more saltiness to the soup.
• Ham: Leftover ham works beautifully but avoid using a sweet ham (brown sugar glazed, honey glazed, etc.) because the sweetness will not taste good in this chowder.
• Spices: For a bit of a kick, add a pinch of cayenne pepper. This will not make it spicy but give it a hint of heat.
• Potatoes: Yukon Golds and Russet potatoes are good substitutes for red potatoes. Russets are nice because they are more starchy than others and thicken the chowder nicely.