Christmas Eve: Crab Chowder

Well it is Christmas Eve, at the Minch house we always soup for dinner. With all the snacking that happens all day soup, salad & corn bread is a perfect meal. My mom & my sister decided to make one last shopping trip, so I was put in charge of this year's soup. We typically have clam chowder but my brother in law has an aversion to clams. So given the ingredients in the house I have come up with a Crab Chowder recipe. Enjoy! Merry Christmas.

6 ounces ham, cut into 1/2-inch pieces (you could use cooked bacon, but we have leftover ham)
1 large onion, chopped
1 cup chopped leeks
salt & pepper
bay leaves (2-3)
1 pound red-skinned potatoes, unpeeled, diced
1/2 cup cream sherry
2 cups chicken stock
3 1/2 cups half and half
1 pound fresh or frozen corn kernels
1 pound fresh crab meat, coarsely flaked or chopped
3 tablespoons chopped fresh thyme

Saute onion & leeks with some butter in saucepan and saute until beginning to soften, about 3 minutes. Season with salt & pepper. Add potatoes and stir until coated. Add chicken stock; bring to boil. Reduce heat to medium-low, cover, and simmer 10 minutes.Add half and half, corn, crab, fresh thyme,bay leaves, cream sherry, and half of ham; cook uncovered until potatoes and corn are tender, about 5 minutes. Remove bay leaves. Ladle chowder equally into 6 bowls. Garnish with remaining ham and serve.