This meal has been my recent favorite – I’ve cooked it a few times over the past weeks!

1. In a large pot, melt the butter over medium heat. Add the onion, carrots, and celery, and sauté until the vegetables are tender, about 5 minutes.

2. Stir in the garlic and cook for another minute until fragrant.

3. Sprinkle the flour over the vegetables and stir to coat. Cook for 1-2 minutes to remove the raw flour taste.

4. Gradually whisk in the chicken broth, ensuring there are no lumps. Bring the mixture to a simmer.

5. Add the diced ham and corn to the pot. Simmer for 10-15 minutes until the vegetables are fully cooked.

6. Stir in the heavy cream and season with salt and pepper to taste. Heat through, but do not boil.

7. Serve hot, garnished with fresh parsley.

For a lighter version, you can substitute half-and-half or milk for the heavy cream. If you prefer a thicker chowder, mash some of the cooked vegetables before adding the cream. To add a bit of spice, consider including a pinch of cayenne pepper or a dash of hot sauce. For a vegetarian option, omit the ham and use vegetable broth instead of chicken broth.