Start with peeling the potatoes and cutting them into a cube shape. In a cooking pot, add butter to melt, and then sauté the garlic and chopped onions. It will take 3-4 minutes to sauté unless onions become soft (don't golden them).

Take a pan, and add flour to it. Beat flour and butter together. Now, add milk to the mixture and beat it continuously. Keep beating unless the sauce appears thick in texture.

When the sauce starts to become thick, add leftover milk and keep beating it. Now, again when it thickens, transfer the sauce to the chicken stock and stir continuously.

High the flame to medium and add potatoes. It will take ten to fifteen minutes for the potatoes to be cooked. When potatoes become tender, add corn. Keep stirring the soup as it may burn from the bottom. If the soup consistency is extra thick, add chick broth. You may add it up to you reach the required thickness.

In a pot, add ham and olive oil. Sauté ham until it turns light brown.

When potatoes are cooked, turn off the flame. Now, add thyme and then the cooked ham. Stir continuously and garnish with Parsley and ham.

If still, the soup is extra thick, then add water to manage consistency.