1/4 cup butter
1/2 teaspoon dried thyme
1 bay leaf
Salt and pepper to taste
1/4 cup chopped green onions or chives for garnish
Instructions:
Cook the Vegetables:
In a large pot, melt the butter over medium heat. Add the onions, carrots, and celery. Cook, stirring occasionally, until the vegetables are softened, about 5 minutes.
Add the garlic and cook for an additional 1 minute until fragrant.
Add Potatoes and Broth:
Stir in the diced potatoes, ham, thyme, and bay leaf. Pour in the chicken broth and bring the mixture to a boil.
Reduce the heat to low, cover, and simmer until the potatoes are tender, about 15-20 minutes.
Make the Cream Base:
In a separate bowl, whisk together the flour and milk until smooth. Gradually stir this mixture into the soup, ensuring there are no lumps.
Continue to cook the chowder over medium heat, stirring constantly until it thickens, about 5 minutes.
Season and Serve:
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