Ingredients

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

Directions

In a huge pot, soften 1/2 Tbsp margarine over medium warmth. Include onion, carrot, and celery and sauté until delicate, around 4 minutes. Include chicken stock, potatoes, oregano, thyme, and sound leaf and season with salt and pepper to taste (marginally under-season with salt as the ham and bacon will add more saltiness to soup). Heat blend to the point of boiling finished medium-high warmth, at that point diminish warmth to medium, cover with top and permit to cook, mixing sporadically until the point that potatoes are almost delicate, around 15 minutes. Include ham and corn and cook until the point when potatoes are delicate, around 5 minutes longer.
In the interim, in a medium pan, soften remaining 4 Tbsp margarine over medium warmth. Include flour and cook blend, mixing always, 1/2 minutes. While whisking, gradually include drain, and whisk overwhelmingly to smooth bumps, season with salt and pepper to taste. Heat blend to the point of boiling and permit to thicken, whisking always. Expel from warm, blend in acrid cream or cream. Empty and blend drain blend into soup blend (once potatoes are delicate). Serve warm finished with bacon and chives.