Light Ham Potato Chowder (Printable Version)

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

# Ingredient List:

→ 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 tablespoons olive oil
11 - 2 tablespoons cornstarch
12 - Salt and black pepper to taste

→ Herbs & Spices

13 - 1/2 teaspoon dried thyme
14 - 2 tablespoons fresh parsley, chopped

# How to Make:

01 - Heat olive oil in a large soup pot over medium heat. Add onion and celery; sauté for 4–5 minutes until softened.
02 - Stir in minced garlic and diced ham; cook for 2 minutes until fragrant.
03 - Add diced potatoes, corn, dried thyme, and chicken broth. Bring to a simmer, cover, and cook for 15–20 minutes until potatoes are tender.
04 - In a small bowl, whisk cornstarch with 2 tablespoons cold water. Stir into the pot and simmer for 2–3 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 Suggestions:

01 -
  • It comes together faster than you'd expect, with most of the work being gentle simmering while you do something else.
  • The lightness actually lets you taste each ingredient—the sweetness of corn, the earthiness of potato—instead of drowning everything in cream.
  • Leftovers taste even better the next day, making it sneaky meal prep that doesn't feel like you're planning ahead.
02 -
  • Adding dairy to a simmering pot is a delicate operation—low heat and patience prevent curdling, which I learned the hard way and won't forget.
  • If your soup looks thin before the cornstarch, don't panic and dump in a huge slurry—you can always thicken more, but you can't thin it back down.
03 -
  • Make this in the morning and reheat it gently at dinnertime—the flavors deepen and meld overnight, tasting even better than day one.
  • If you have vegetable scraps (celery ends, onion skins), simmer them in your broth before making the chowder for depth you can't replicate otherwise.
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