In a 6 qt or larger stock pot, add oil, butter, onion, carrots and celery. Simmer on med/high heat for 3 min. stirring a couple times. Add bay leaf, Thyme, garlic powder and freshly cracked black pepper. Add flour and stir. Then, add chicken or ham stock and stir. Add potatoes. Stir, cover and cook on med/high heat for 20 min. Add ham, corn and heavy cream and stir while cooking for another 25 min. Stir every 10 min while cooking to minimize sticking and burning of the bottom of the pot. After it has cooled, store in refrigerator up to 5 days. Freeze up to 6 months.
After the soup has cooled, store in the refrigerator for up to 5 days.