First things first, gather all your ingredients. Chop the potatoes, carrots, celery, and onion. This is easier if you do it ahead of time. It saves you a mad scramble for ingredients later, trust me.

In a large pot over medium heat, melt 3 tablespoons of butter. Add the diced onions, carrots, and celery. Sauté them until they become fragrant. This should take about 5-7 minutes. You want them to soften but not brown. The moment you catch a whiff of that delightful aroma, it will be hard to resist!

Once the vegetables are nicely softened, sprinkle the flour over them and stir it in. Keep this mixture cooking for another minute. This step creates a roux that will help thicken your chowder later on.

Gradually whisk in the chicken broth and then the milk. Stir well to combine. You’ll notice the mixture thickens a little with each pass of your whisk. This is where the magic happens.

Next, toss in your cubed ham, corn kernels, bay leaf, oregano, thyme, smoked paprika, and garlic powder. Give everything a good stir. This mix needs to simmer gently for about 20 minutes, allowing all those delightful flavors to meld together.

Now it’s time to introduce the potato cubes into the pot. Allow them to cook for an additional 15-20 minutes, until they’re tender. Near the end, stir in the sour cream (or heavy cream if you’re feeling indulgent) and the remaining butter. This adds a silky finish to your chowder.

Taste your chowder and season with salt and pepper. Don’t be shy—this is where you can tailor the saltiness and flavor to your liking. Remove the bay leaf and ladle this beautiful chowder into bowls.

Finish off with a sprinkle of chopped green onions or chives for a fresh touch. Grab your favorite cornbread on the side, and voila! Dinner is served.