Chicken cordon bleu chowder

This was a bit of an experiment but it turned out fabulously.

• 1  cup  chopped green onions, divided (about 1 bunch)
• 2  cups  corn kernels (frozen is fine)
• 1 1/4  cups  water
• 3/4  teaspoon  dried thyme leaves
• 1  pound  baking potatoes, cut into 1/2-inch pieces (or cheat and use cubed hashbrowns!)
• 1  cup milk
• 3/4  teaspoon  salt
• 1 cup cubed cooked chicken
• 1 cup diced cooked ham
• 1 cup shredded Swiss cheese
• 1 tablespoon of chopped fresh chives

Heat a Dutch oven over medium-high heat. Coat with cooking spray. Add 3/4 cup green onions, and sauté 4 minutes or until lightly browned.
Increase heat to high; add corn, water, thyme, and potatoes; bring to a boil. Cover, reduce heat, and simmer 10 minutes or until potatoes are tender. Add chicken and ham. Then slowly add cheese and stir until it melts. Remove from heat, and stir in milk and salt.