Fill 'em Up Fish Chowder

No way, this isn't simply a bowl of soup you have before dinner....It's a whole meal in a bowl!

1/2 stick butter
1/4 pound sliced deli ham, finely chopped
2 celery stalks, chopped
1 large onion, chopped
3 1/2 cup chicken broth
4 large potatoes, peeled and diced
1/2 teaspoon paprika
1/2 teaspoon dried thyme
1/4 teaspoon cayenne pepper
1/4 teaspoon salt
4 (1-quart) cups milk, divided
2 pound fresh or frozen white-fleshed fish fillets, such as cod, haddock, or whiting, thawed if frozen, cut into large chunks
3 tablespoon cornstarch

In a soup pot, melt the butter over medium-high heat. Add the ham, celery, and onion and sauté for 8 to 10 minutes, or until the onion is tender.
Add the broth, potatoes, paprika, thyme, cayenne pepper, and salt and bring to a boil. Allow to boil for 10 to 12 minutes, or until the potatoes are tender, stirring occasionally.
Add 31/2 cups milk and the fish and return to a low boil. Allow to boil for 5 to 7 minutes, or until the fish is cooked through.
In a small bowl, whisk together the cornstarch and the remaining 1/2 cup milk until well blended. Stir into the chowder, simmering until thickened.

This is usually served topped with ketchup and with oyster crackers on the side.