Set pressure cooker to the high saute setting. Stir in ham, onions and garlic. Cook till aromatic and softened time varies. Around 10 min.

Add potatoes, corn, vegetable stock, thyme; season with salt and pepper, to taste. Select manual setting; adjust pressure to high, and set time for 10 minutes. When finished cooking, quick-release pressure according to manufacturer’s directions.

While cooking under pressure, in a small bowl, whisk together heavy cream and flour; set aside.

Once all pressure is released, open lid and select high sauté setting. Bring to a boil; stir in heavy cream mixture and cook, stirring frequently, until slightly thickened, about 10 minutes. If the mixture is too thick, add more vegetable stock as needed until desired consistency is reached.

Serve immediately. I ate it plain and loved it. A number of family members added shredded cheddar cheese. Nutritional value did not include the cheese. Nutritional info below serving size is figured out for 100 gram servings this way you eat what you want and add it up as needed.