Corn Chowder
Husk and cut corn off the cob. In a large pot melt 1 T. of butter and sauté the onion/carrot bag for 3-4 min. Sprinkle 2 tablespoons of flour over veggies and stir. Cook for 1-2 min. Add the chicken stock. Stir. Add the washed and diced potatoes and cook for 10 min. Add all the corn. Cook until potatoes are tender. Remove Bay leaf. If you would like a more creamy soup you can use an immersion blender and blend your soup in the pot, or remove part and blend in a blender. Return back to the pot. Add the ham. Stir well. Add the cream and stir until hot. Serve.