In a large pot melt your butter over medium heat.
Add your onion and garlic and saute until clear and tender, about 4-5 minutes.
Add you corn and stir together, cook for about 2 minutes.
Add your flour and stir into the vegetables.
Add in your potatoes, chicken broth, oregano, thyme and salt and pepper.
Bring mixture to a boil, and cook until potatoes are tender, stirring occasionally for about 15-18 minutes.
Add in your ham, and milk and cook for another 5 minutes until soup is thickened.
Meanwhile, saute the half cup of your ham till nice and crispy.
Remove from heat and stir in your sour cream.
Serve, and top each bowl with fresh chives and crispy ham pieces.