Go ahead, make the soup for those chilly and damp days.

1. Place the bacon bits into a soup pot over medium heat and cook until crisp. Set aside on a paper towel lined plate to drain. Pour off most of the drippings, leaving just enough to cook the vegetables.

2. Turn the heat to medium-low. Add the onions, carrots, and celery and cook until tender, about 5 min.

3. Add the butter, stirring until melted. Whisk in the flour and cook for 1-2 minutes. Slowly whisk in the chicken broth, allowing the liquid to thicken slightly after each addition.

4. Stir in the potatoes, oregano, thyme, pepper, and a few cracks of salt. Cover and simmer for 15 min or until the potatoes are tender.

5. Stir in the corn, ham, half of the reserved bacon, cream, and milk and heat to steaming (do not boil!)

6. Serve in bowls, topped with the remaining bacon crumbles.

Enjoy!