1-First Step: Mise en Place and Vegetables Preparation: Start by dicing 2 cups of cooked ham into small, bite-sized cubes. Peel and dice 5 medium red potatoes into approximately 3/4-inch pieces to ensure even cooking. Chop one yellow onion finely, and peel and dice two carrots plus two celery stalks to about 3/4 cup each. Having your ingredients prepped and ready will streamline the cooking process and allow flavors to meld beautifully.

2-Second Step: Sautéing the Aromatics: In a large soup pot, melt 1 1/2 tablespoons of butter over medium heat, optionally replacing some butter with reserved bacon fat for an extra smoky aroma. Add diced onion, carrot, and celery to the pot. Sauté for about 4 to 5 minutes until the vegetables are softened and fragrant, stirring occasionally. This base will infuse the chowder with a rich, savory flavor as it cooks.

3-Third Step: Building the Broth and Cooking Potatoes: Pour in 4 cups of low-sodium chicken broth, then carefully add the diced potatoes, 3/4 teaspoon dried oregano, 1/2 teaspoon dried thyme (or 1/4 teaspoon Italian seasoning), and a bay leaf. Lightly season with salt and black pepper, but keep the salt quantity moderate since the ham and bacon contribute saltiness. Bring the mixture to a boil over medium-high heat, then lower the heat to a simmer, covering loosely. Cook for approximately 15 minutes, stirring occasionally, until the potatoes are nearly tender.

4-Fourth Step: Cooking and Adding Bacon & Garlic: While the chowder simmers, crisp 6 slices of bacon in a separate pan. Once cooked, crumble the bacon and reserve some fat to enhance the soup’s flavor. Optionally, add minced garlic to the reserved fat and sauté briefly for an extra layer of taste. Add the bacon, garlic, diced ham, and 2 cups of fresh or frozen corn into the pot. Continue cooking for another 5 minutes until potatoes are fully tender and corn is heated through.

5-Fifth Step: Preparing the Creamy Roux: In a separate saucepan, melt the remaining 4 tablespoons of butter over medium heat. Stir in 1/3 cup all-purpose flour and cook constantly for about 1 1/2 minutes until the mixture turns light golden but not browned. Gradually whisk in 3 cups of milk to form a smooth sauce, stirring vigorously to avoid lumps. Season with salt and pepper, then bring the mixture to a gentle boil. Continue whisking until it thickens into a creamy consistency suitable for a chowder base.

6-Sixth Step: Combining Cream Base with Soup: Remove the saucepan from heat and stir in 1/2 cup sour cream or heavy cream for added richness. Pour this creamy mixture into the main pot of soup, stirring carefully to blend all flavors and textures together. Remove the bay leaf from the chowder at this point. Taste and adjust seasoning as needed, remembering that the salty ham and bacon influence overall salt levels.

7-Final Step: Serving Your ham potato corn chowder: Ladle the hot chowder into bowls and garnish with crumbled reserved bacon, chopped green onions or chives, and shredded cheddar cheese if desired. For a heartier meal, serve alongside crusty bread or a simple salad. The entire preparation and cooking process takes approximately 50-60 minutes, making it a satisfying weekday or weekend meal.