3 tbsp. oil
1/2 lb. smoked ham, diced
3 med. onions, diced
2 stalks celery, chopped
3 carrots, thinly sliced
1/4 tsp. thyme
1 bay leaf
1 lb. potatoes, diced
2 c. chicken broth
3/4 tsp. salt
1 1/2 c. milk
2/3 c. cream
5 1/2 c. fresh corn kernels with pulp (about 8 to 11 ears fresh corn)

Heat oil in large kettle, add ham and toss over medium heat until lightly browned. Remove ham and drain. Add onions, celery, carrots, thyme and bay leaf to oil and toss over medium heat until the vegetables are tender crisp. Add potatoes, broth and salt or enough to cover vegetables. Bring to boil, lower heat and simmer until potatoes are done but not mushy. Skim any foam on surface. Remove and discard bay leaf. Add milk and cream. Bring to boil, stir in corn and simmer gently, partially covered for 5 minutes.

With slotted spoon transfer about half the solid food to food processor or blender and puree until smooth. Return puree to soup, stirring. Add salt and pepper to taste. Adding more milk if necessary to bring chowder to a medium thick consistency. Serve hot. Garnish with dot of fresh butter, fresh thyme leaves and a few pieces of diced red pepper.