Heat butter and basting oil in large stock pot on medium heat, until they faintly smoke. Add in mirepoix and potato-leek mixture, cook, stirring, 2-3 minutes, until browned. Add ham; cook, stirring, 2-3 minutes. Add flour, stirring until smooth. Add the chicken stock, stirring rapidly. Bring to a simmer on Medium-High heat.

Add potato, let simmer 15 minutes. Stir in 1/4 cup of cream. Add frozen corn, stir. Stir in remaining 1/4 cup cream; bring back to simmer.

Season to taste with salt & pepper. Add in thyme and herbes. Ladle into warmed bowls.

OPTIONS: Serve with rye or sourbread baguette.