3 1/2 cups diced (skin on) red potatoes, about 1/2” cubes
1/3 cup finely chopped onion
2 cups diced cooked ham, about 1/2” cubes
2 cups corn kernels, fresh or frozen
3 1/4 cups chicken stock
1 – 1 1/2 teaspoon kosher salt
1 – 1 1/2 teaspoon black pepper
4 tablespoon butter
7 tablespoon flour, divided
2 cups plus 2 tablespoons half and half
1/3 cup green onions, chopped whites, and greens
1 cup shredded cheddar plus additional for garnish
Crispy bacon for garnish
Combine the potatoes, onion, ham, corn, and chicken stock in a large pot.
Bring to just to a boil, then cook over medium heat until potatoes are tender, about 10 to 13 minutes.
In a separate saucepan, melt butter over medium-low heat.
Whisk in 4 tablespoons of flour and cook, stirring constantly for 1 minute.
Slowly whisk in half and half so that lumps don’t form and until 2 cups of half and a half have been added.
Continue whisking over medium-low heat until thick, 4 to 5 minutes.
Stir the half and half mixture into the stockpot along with 1 cup of cheese and green onions, and cook the soup until heated through.
In a small bowl add the remaining half and half and 2 tablespoons flour and whisk to combine (no lumps).
Pour that mixture into the soup to make it extra thick.
Add in the 1 teaspoon salt and 1 1/2 teaspoon pepper and stir gently.
Taste and add the remaining salt if necessary.
Serve and garnish with cheddar cheese, green onions, and bacon.