Ingredients

The following ingredients have 6 Servings
  • 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)

Instruction

  • 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.