1. Sauté the Aromatics:
In a large soup pot or Dutch oven, melt 1½ tablespoons of butter over medium heat. Add the diced onion, celery, and carrots. Cook for 5-7 minutes, stirring occasionally, until the vegetables have softened.
2. Simmer the Potatoes:
Add the diced potatoes, chicken broth, dried thyme, dried oregano, and the bay leaf to the pot. Season with a pinch of salt and pepper. Bring to a boil, then reduce the heat to a simmer. Cook for 15 minutes, or until the potatoes are just fork-tender.
3. Add Ham and Corn:
Stir in the diced ham and corn kernels. Continue to simmer for another 5 minutes. Pro Tip: For a thicker chowder, you can lightly mash a few of the potatoes against the side of the pot with a spoon.
4. Create the Creamy Roux:
While the soup simmers, melt the remaining 4 tablespoons of butter in a separate saucepan over medium heat. Whisk in the flour and cook for about 1-2 minutes, until it forms a bubbly paste (this is a roux). Gradually pour in the milk, whisking constantly to prevent lumps. Continue cooking and whisking until the mixture thickens enough to coat the back of a spoon, about 5-7 minutes. Remove from heat and stir in the heavy cream. Season with a pinch of salt and pepper.
5. Combine and Finalize:
Remove and discard the bay leaf from the soup pot. Pour the creamy milk mixture into the pot with the vegetables and ham. Stir everything together until perfectly combined and heated through. Taste and adjust seasoning if needed.
6. Serve and Enjoy:
Ladle the hot chowder into bowls and garnish generously with crumbled bacon and fresh chives. Serve immediately and enjoy the cozy, comforting flavors
