1/4 cup butter
2 cloves garlic, minced
1 onion, diced
1 1/2 cups frozen corn kernels
2 teaspoons fresh thyme leaves
2 tablespoons all-purpose flour
3 1/2 cups milk, or more, as needed
2 russet potatoes, peeled and cubed small
1/2 cup cubed ham
Kosher salt and freshly ground black pepper, to taste
Cook bacon how you prefer. I prefer to put on a wire rack on a cookie sheet and place in a 425 oven for about 12 minutes. Comes out nice and crispy. Transfer to a paper towel-lined plate; set aside.
Melt butter in a large stockpot or Dutch oven over medium heat. Add garlic and onion, and cook, stirring frequently, until onions have become translucent, about 2-3 minutes. Stir in corn and thyme until fragrant, about 1-2 minutes. Stir in flour until well blended then whisk in milk, and cook, whisking constantly, until slightly thickened. Stir in potatoes.
Bring to a boil; reduce heat and simmer until potatoes are tender, about 12-15 minutes. Stir in ham, chopped up bits of crispy bacon, salt and pepper, to taste. If the chowder is too thick, add more milk as needed until desired consistency is reached. Serve immediately.