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5. Add Broth and Seasonings:
a. Gradually pour in the chicken broth, stirring continuously. Add thyme, bay leaf, salt, and black pepper to taste.
6. Simmer:
a. Bring the chowder to a simmer and cook until the potatoes are tender, approximately 15-20 minutes.
7. Add Corn and Milk:
a. Stir in creamed corn, drained whole kernel corn, and milk. Continue simmering for an additional 10-15 minutes.
8. Adjust Seasoning:
a. Taste and adjust the seasoning as needed. Remove the bay leaf.
9. Serve:
a. Ladle the smoked ham, potato, and corn chowder into bowls. Garnish with chopped fresh parsley if desired.
10. Enjoy:
a. Serve the chowder hot and relish the comforting blend of smoked ham, creamy potatoes, and sweet corn. This soup promises a delightful and satisfying meal experience.
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