Instructions
1. Sauté the Aromatics:
In a large soup pot or Dutch oven, melt 1½ tablespoons of butter over medium heat. Add the diced onion, carrots, and celery. Cook for 5-7 minutes, stirring occasionally, until the vegetables have softened.
2. Simmer the Potatoes:
Add the diced potatoes, chicken broth, thyme, oregano, and bay leaf to the pot. Season generously with salt and pepper. Bring the mixture to a boil, then reduce the heat to a gentle simmer. Cook, uncovered, for 15 minutes.
3. Add Ham and Corn:
Stir in the diced ham and corn kernels. Continue to simmer for another 5-10 minutes, or until the potatoes are perfectly tender and easily pierced with a fork.
4. Create the Creamy Roux:
While the potatoes are simmering, melt the remaining 4 tablespoons of butter in a separate saucepan over medium heat. Whisk in the flour and cook for about 1½ minutes, creating a pale golden paste (a roux). Slowly pour in the milk, whisking constantly to ensure no lumps form. Continue to cook, whisking frequently, until the mixture thickens and comes to a gentle bubble. Remove from heat and stir in the heavy cream. Season with a pinch of salt and pepper.
5. Combine and Finish:
Once the potatoes are tender, remove and discard the bay leaf from the soup pot. Gradually pour the creamy milk mixture into the chowder, stirring constantly until everything is beautifully combined and heated through. Taste and adjust seasoning if needed.
6. Serve:
Ladle the hot chowder into bowls. Garnish generously with crumbled bacon and a sprinkle of fresh chives or green onions. Serve immediately and enjoy!
Chef’s Tip: For an extra layer of flavor, try using the drippings from cooking your bacon instead of the first portion of butter to sauté the vegetables.
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