Melt 1 tablespoon of butter in a large soup pot. I used my cast iron Dutch oven.
Add bacon to the pot and cook until crispy. Add ½ cup of ham and cook for 2 minutes. Remove ham and bacon onto a plate.
Add more butter, garlic and onion to the pot and saute for 3 minutes.
Add seasoning and saute for 1 minute.
Add corn and potatoes and stir together. Cook for 2 minutes.
Add ham and stir in.
Add stock and 1 cup of milk. Cook on medium-low heat until the potatoes are done, about 15 to 18 minutes.
Mix cornstarch with half and half. Add to soup and cook until the chowder thickens.
Add shredded cheddar and stir in until melted.
Serve with crispy bacon and ham on top.
Notes
Please note, that the nutrition value can vary depending on what product you use. The information below is an estimate. Always use calorie counter you are familiar with.