I came up with this after trying to figure out what to do with some leftover ham bits, and, so far, everyone loves it.
Heat olive oil in a large pot over medium heat; cook and stir onion until translucent, 5 to 10 minutes. Add potatoes and ham to onion; cook and stir until ham is heated through, about 5 minutes.
Mix whipping cream, creamed corn, frozen corn kernels, milk, water, chicken bouillon, garlic powder, onion powder, and ground ginger into onion-potato mixture; cook over medium-high heat until potatoes are softened, 30 to 45 minutes. Season soup with salt and pepper.
Per Serving: 459 calories; protein 7.3g; carbohydrates 28g; fat 37.5g; cholesterol 129.5mg; sodium 473.9mg.