Ham & Corn Cream Soup

In a large pot over medium heat, cook the onions and celery with the butter for two minutes.

Add the flour and mix well to coat the vegetables evenly and form a roux.

Immediately add the chicken broth and milk, whisking well to dissolve the roux.

Add the potatoes, thyme, and bay leaves, and season with salt and pepper.

Bring to a boil while stirring, then reduce the heat and let simmer.

Simmer, stirring occasionally to prevent the potatoes from sticking to the bottom of the pot.

Cook until the potatoes are tender, being careful not to overcook them.

Add the corn kernels and cream, adjust seasoning, bring to a boil, and keep warm.

Heat a frying pan over high heat with the olive oil. Add the diced ham and cook, stirring, until nicely browned. Keep warm.

Serve the soup topped with the diced ham and sliced green onions.