Prepare the Cream Base:
In a small bowl, whisk the flour with a few tablespoons of milk to make a slurry. Stir the slurry into the pot. Add the remaining milk and heavy cream, stirring well to combine.
Add Ham and Corn:
Stir in the diced ham, corn kernels, thyme, and smoked paprika (if using). Simmer gently for another 10 minutes, stirring occasionally.
Enhance the Flavor:
Stir in the Parmesan cheese (if using) and season the chowder with salt and pepper to taste.
Serve and Garnish:
Ladle the chowder into bowls and garnish with fresh parsley or chives, if desired. Serve warm with crusty bread or crackers.
Tips for Success
For a thicker chowder, mash some of the potatoes with a fork or use an immersion blender for a partial puree.
If you prefer a lighter version, replace the heavy cream with additional milk or use a milk alternative.
Store leftovers in the refrigerator for up to 3 days. Reheat gently to avoid curdling.
This rich and creamy chowder is the ultimate comfort food, perfect for cozy evenings or when you need a hearty meal!
