Potato, carrot, corn and ham chowder

A thick soup that is perfect for leftover ham or bacon!

• 2 cups cooked ham
• 6 slices bacon
• 5 1/2 tbsp butter
• 1 1/2 cup onion
• 3/4 cup carrot
• 3/4 cup celery
• 2 cups chicken broth
• 1 3/4 lb potatoes
• 3/4 tsp oregano
• 1/2 tsp thyme
• 1 bay leaf
• 2 cups corn
• 1/3 cups flour
• 3 cups milk
• Salt and pepper to taste

In a skillet, sauté 1 1/2 tbsp butter, onions, celery, bacon and carrots until tender. Add broth, potatoes and seasoning. Bring mixture to boil and then simmer on medium heat until potatoes are cooked. Add in ham and corn. In skillet, melt 4tbsp of butter and add flour. Once mixed, add milk and cook while stirring constantly until it thickens. Add one large spoonful of sauce to the soup and stir, repeating until all sauce is mixed well into the soup. Take out the bay leaf and serve.