My grandmother was raised in the 1950s and mentioned that she ate this nearly every day!

Servings: 6

2 tablespoons butter
1 onion, chopped
2 cloves garlic, minced
3 cups diced potatoes
2 cups diced cooked ham
1 cup corn kernels, fresh or frozen
4 cups chicken broth
1 cup heavy cream
Salt and pepper to taste
Chopped parsley or chives for garnish

1. In a large pot, melt the butter over medium heat. Add the chopped onion and garlic, and sauté until the onion is translucent.

2. Stir in the diced potatoes, ham, and corn kernels. Cook for about 5 minutes, allowing the flavors to meld.

3. Pour in the chicken broth and bring to a boil. Reduce the heat and let it simmer until the potatoes are tender, about 15-20 minutes.

4. Stir in the heavy cream and season with salt and pepper to taste. Let the chowder simmer for another 5 minutes to thicken slightly.

5. Serve hot, garnished with chopped parsley or chives for a touch of freshness.