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1
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.
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2
Place ham bone flat in the bottom of a pot and add enough water to just cover.
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3
Simmer over medium heat for 30 minutes.
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4
Remove bone and cut off the remaining tender ham meat; set meat aside.
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5
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.
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6
Skim the fat from the broth.
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7
Melt butter in a large pan; remove from heat and mix in flour until smooth.
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8
Slowly add 1 cup milk, stirring constantly.
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9
Return pan to stove and cook on low heat until milk thickens.
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10
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.
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11
Cook on low for about 15 minutes, but do not boil.
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12
Add salt, pepper, and paprika to taste.
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13
*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.
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14
Optional: you can add a cup of cooked, chopped potato chunks to the soup near the end of the cooking, if you like.
