Creamy Ham and Corn Chowder

[ { "@type": "HowToStep", "text": "On a firm non-breakable surface, take a clean hammer and crack the middle of the ham bone so that marrow can escape during cooking." }, { "@type": "HowToStep", "text": "Place ham bone flat in the bottom of a pot and add enough water to just cover." }, { "@type": "HowToStep", "text": "Simmer over medium heat for 30 minutes." }, { "@type": "HowToStep", "text": "Remove bone and cut off the remaining tender ham meat; set meat aside." }, { "@type": "HowToStep", "text": "Turn up the heat on the ham broth and reduce down until you have about a couple of cups of broth, or to desired strength." }, { "@type": "HowToStep", "text": "Skim the fat from the broth." }, { "@type": "HowToStep", "text": "Melt butter in a large pan; remove from heat and mix in flour until smooth." }, { "@type": "HowToStep", "text": "Slowly add 1 cup milk, stirring constantly." }, { "@type": "HowToStep", "text": "Return pan to stove and cook on low heat until milk thickens." }, { "@type": "HowToStep", "text": "Stir the corn, the ham pieces you set aside earlier, dried minced onion, and minced garlic into thickened milk; then slowly stir in the remaining milk and the ham broth." }, { "@type": "HowToStep", "text": "Cook on low for about 15 minutes, but do not boil." }, { "@type": "HowToStep", "text": "Add salt, pepper, and paprika to taste." }, { "@type": "HowToStep", "text": "*Note: how much meat you leave on the bone is up to you, but I like to have a couple of cups of ham bits mixed into this chowder." }, { "@type": "HowToStep", "text": "Optional: you can add a cup of cooked, chopped potato chunks to the soup near the end of the cooking, if you like." } ]