1-First Steps: Sautéing the Vegetables Start by heating the olive oil in a large pot over medium-high heat. Sauté the yellow onion, carrots, and celery for about 4 minutes until they start to soften and release their flavors. Then, add the chopped bell pepper and minced garlic, cooking for another minute to build a fragrant base for your Sweet Potato Ham Corn Chowder.

2-Building the Broth: Next, pour in the two cans of low-sodium chicken broth, along with the diced sweet potatoes, dried basil, dried thyme, salt, and pepper. Bring everything to a boil, then reduce to medium-low heat and simmer for 15 to 20 minutes until the vegetables are tender and infused with those savory seasonings.

3-Creating the Creamy Base: In a separate saucepan, melt the 5 tablespoons of unsalted butter. Whisk in the 1/3 cup of all-purpose flour and cook for 1 minute to form a roux. Slowly stir in the 3 cups of whole milk or heavy cream, heating to a light boil while stirring constantly, then remove from heat to keep it smooth.

4-Finishing Touches: Stir in the diced hickory smoked ham and frozen corn, heating through for about 2 minutes. Add the creamy milk mixture to the pot, followed by the sharp cheddar cheese and fresh parsley, stirring until everything blends perfectly. For an easy weeknight meal option, serve it warm with fresh bread or crackers, just as the recipe suggests. The total time is about 50 minutes, with 20 minutes prep and 30 minutes cooking, making it ideal for busy schedules.