Ham and Potato Corn Chowder: A Hearty, Creamy Comfort Soup

In a large pot, melt the butter over medium heat. Add the diced onion and cook for about 3-4 minutes, until softened and translucent.
Add the minced garlic and cook for another 30 seconds, until fragrant.
Add the Broth and Vegetables:

Pour in the chicken broth and bring it to a simmer. Add the diced potatoes, corn, and cooked ham to the pot. Season with thyme, paprika, salt, and pepper. Stir everything together, cover, and simmer for 15-20 minutes, or until the potatoes are tender.
Create the Creamy Texture:

Once the potatoes are cooked through, reduce the heat to low. Pour in the milk or heavy cream, stirring to combine. Let the chowder simmer for an additional 5-10 minutes to thicken and warm through.
If desired, stir in shredded cheddar cheese for an extra creamy, cheesy finish.
Serve:

Taste the chowder and adjust seasoning with more salt and pepper, if needed.
Ladle the chowder into bowls and garnish with freshly chopped parsley or green onions for a fresh burst of color.
Serving and Storage Tips: