Ham and Corn Chowder

Ingredients: 

• 6 slices deli champagne ham
• (can use bacon if you prefer
  a saltier taste)
• 1/4 cup unsalted butter
• 2 cloves garlic, minced
• 2 onions, diced
• 2 tins corn kernels 
• 1 tin creamed corn 
• 2 teaspoons fresh thyme leaves
• 2 tablespoons all-purpose flour
• 4 cups milk, or more, as needed
• 1 t paprika 
• 6 small potatoes 
• Kosher salt and freshly ground black pepper, to taste

Directions:

Heat a large skillet (I used a large wok) over medium high heat.
Add garlic and onion, and cook, stirring frequently, until onions have become translucent, about 2-3 minutes.
Add ham and brown for 5 minutes, stir in corn and thyme until fragrant, (about 1-2 minutes)
Whisk in flour until lightly browned, about 1 minute.
Gradually whisk in milk, and cook,
whisking constantly, until slightly thickened, about 1-2 minutes. Stir in cubed potatoes.
Bring to a boil; reduce heat and simmer until potatoes are tender, about 20 minutes.*
add salt and pepper, to taste. If the chowder is too thick,
add more milk as needed until desired consistency is reached.
Serve with a side of crusty bread

Note: *Cooking time may need to be adjusted depending on the thickness of the potatoes.