A comforting and hearty chowder featuring ham and a medley of vegetables, perfect for a cozy meal.
Prepare the vegetables by dicing the onion, slicing the carrots, and chopping the cabbage.
Uniformly chopping the vegetables ensures even cooking.
In a soup pot, combine the chicken broth, diced ham, cabbage, potatoes, onion, carrots, bay leaf, and parsley. Bring the mixture to a boil.
Stir occasionally to prevent sticking.
Reduce the heat and let the soup simmer for about 20 minutes, or until the potatoes are tender.
Cover the pot partially to retain heat while allowing steam to escape.
Add the frozen corn and cream to the soup. Simmer uncovered for an additional 5 minutes.
Stir gently to incorporate the cream without curdling.
Season the soup with salt and pepper to taste. Serve hot, garnished with fresh parsley if desired.
Taste the soup before adding salt, as the ham may already be salty.
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