Potato Ham Chowder

Nice hearty soup for fall or winter


2 cups cooked ham, diced into small cubes (I often use turkey ham)
4 slices bacon, cooked and crumbled
5 Tbsp butter, divided
1 medium yellow onion, diced (1 1/2 cups)
2 cloves garlic, minced
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
1/4 tsp dried thyme
1 bay leaf
Salt and freshly ground black pepper, to taste
1 1/2 cups fresh corn kernels (or frozen)
1/4 cup + 2 Tbsp all-purpose flour
3 cups milk
1/2 cup sour cream
Chives for topping

In a large pot, melt 1 Tbsp butter over medium heat. Add onion and saute until tender, about 4 minutes. Add garlic and saute for another minute. Add chicken broth, potatoes, oregano, thyme, and bay leaf and season with salt and pepper to taste (slightly under-season with salt as the ham and bacon will add more saltiness to soup). Bring mixture to a boil over medium-high heat, then reduce heat to medium, cover with lid and allow to cook until potatoes are very tender, about 17 - 20 minutes, stirring occasionally. Reduce to warm heat, stir in ham and corn. 

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. Pour and stir milk mixture into soup mixture. Serve warm topped with bacon and chives.

Modified from Cooking Classy