Ingredients
2cupscooked hamdiced into small cubes
6slicesbaconcooked and crumbled
5tbspbutterdivided
1½cupyellow oniondiced
2cupscarrotspeeled and diced
2stalkscelerydiced
2canslow-sodium chicken broth
5 mediumred potatoes
3/4tspdried oregano
1/2tspdried thyme
1bay leaf
Salt and freshly ground black pepperto taste
2cupsfresh corn
1/3cupall-purpose flour
3cupsmilk
1/2cupsour cream
green onions or chivesgarnish
Preparation
In a large pot, melt 1 1/2 tablespoon of 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 the lid and allow to cook, stirring occasionally until potatoes are nearly tender for about 15 minutes.
Add in ham and corn and cook until potatoes are tender for about 5 minutes longer.
In a separate medium saucepan, melt the remaining 4 tablespoon butter over medium heat. Add flour and cook mixture, stirring constantly.
While whisking, carefully add the milk and whisk vigorously to smooth lumps, season with salt and pepper to taste. Bring mixture to a boil and allow to thicken.
Remove from heat, stir in sour cream or cream. Pour and stir milk mixture into soup mixture.
Serve warm topped with bacon and chives.
