This is a recipe I came up with a few years ago when I had a leftover ham bone from dinner, and it's wonderfully tasty. Good for using the leftovers after Christmas or Easter dinners. Serve with good, crusty bread and be ready to provide seconds. :)
05Turn up the heat on the ham broth and reduce down until you have about a couple of cups of broth, or to desired strength.
06Skim the fat from the broth.
07Melt butter in a large pan; remove from heat and mix in flour until smooth.
08Slowly add 1 cup milk, stirring constantly.
09Return pan to stove and cook on low heat until milk thickens.
10Stir the corn, the ham pieces you set aside earlier, dried minced onion, and minced garlic into thickened milk; then slowly stir in the remaining milk and the ham broth.
11Cook on low for about 15 minutes, but do not boil.
12Add salt, pepper, and paprika to taste.
13*Note: how much meat you leave on the bone is up to you, but I like to have a couple of cups of ham bits mixed into this chowder.
14Optional: you can add a cup of cooked, chopped potato chunks to the soup near the end of the cooking, if you like.