Light Ham Potato Chowder (Printable Version)

Creamy chowder with potatoes, lean ham, corn, and celery in a flavorful, light broth.

# What You’ll Need:

→ Vegetables

01 - 2 cups Yukon Gold potatoes, peeled and diced
02 - 1 cup celery, diced
03 - 1 cup frozen or fresh sweet corn kernels
04 - 1 small onion, finely chopped
05 - 2 cloves garlic, minced

→ Meats

06 - 1 cup lean cooked ham, diced

→ Dairy

07 - 1 cup low-fat milk
08 - 1/2 cup half-and-half or light cream

→ Pantry

09 - 3 cups low-sodium chicken broth
10 - 2 tbsp olive oil
11 - 2 tbsp cornstarch, optional
12 - Salt and black pepper to taste

→ Herbs & Spices

13 - 1/2 tsp dried thyme
14 - 2 tbsp fresh parsley, chopped

# Step-by-Step Guide:

01 - Heat olive oil in a large pot over medium heat. Add onion and celery; sauté for 4 to 5 minutes until softened.
02 - Stir in garlic and diced ham; cook for 2 minutes until fragrant.
03 - Add potatoes, corn, dried thyme, and chicken broth. Bring to a simmer, cover, and cook for 15 to 20 minutes until potatoes are tender.
04 - In a small bowl, whisk cornstarch with 2 tbsp cold water if using. Stir into the pot and simmer 2 to 3 minutes to thicken slightly.
05 - Reduce heat to low. Stir in milk and half-and-half; warm gently without boiling. Season with salt and pepper to taste.
06 - Stir in chopped parsley. Ladle chowder into bowls and garnish with additional parsley if desired.

# Expert Tips:

01 -
  • It comes together in under an hour, which means you can go from craving to contentment without drama.
  • The broth stays light and creamy without feeling heavy, so you actually want seconds.
  • Ham does most of the flavor work here, letting you skip the prep stress of building layers of seasoning.
02 -
  • Never let the milk and cream boil after you add them, or you'll end up with little curdled flecks that feel gritty on your tongue—low heat and patience are your best friends.
  • The cornstarch thickener is optional but honestly makes the difference between a soup and a proper chowder; mix it with cold water first or it'll clump like you're fighting it.
03 -
  • Chop everything before you start cooking so you're not fumbling mid-sauté—mise en place sounds fancy but it just means you won't panic.
  • If you accidentally boil the cream, don't throw it out; just turn off the heat immediately and let it settle—sometimes it recovers, and even if there's a tiny bit of texture change, it's still delicious.
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