Melt 1½ tablespoons of the butter in a soup pot.

Add the carrot, celery and onion, and cook for 5 minutes.

Add the potatoes, broth, thyme, oregano, and bay leaf.

Add salt and black pepper to taste.

Bring the chowder to a boil, then turn down the heat and simmer for 15 minutes.

Add the corn and ham, and cook for another 5 minutes or until the potatoes are cooked.

Melt the rest of the butter in a pan and add the flour.

Cook for 1½ minutes, stirring all the time.

Add the milk, bit by bit, whisking to get rid of lumps.

Add a little salt and black pepper.

Bring to a boil, whisking constantly.

When it is thick, take it off the heat and stir in the cream.

Pour the cream mixture into the chowder and stir to combine.

Serve hot, garnished with bacon and chives or green onions.