Light Ham Potato Chowder (Printable)

Comforting chowder featuring potatoes, lean ham, corn, and celery in a light, creamy 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, optional for thickening
12 - Salt and black pepper to taste

→ Herbs and Spices

13 - 1/2 teaspoon dried thyme
14 - 2 tablespoons fresh parsley, chopped, plus more for garnish

# Directions:

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 tablespoons 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 Advice:

01 -
  • It's ready in under an hour, so you can actually get dinner on the table on a weeknight without the usual chaos.
  • The cream is just enough to feel indulgent without weighing you down afterward.
  • Corn and ham are a pairing that somehow everyone agrees on, even the pickiest eaters at the table.
02 -
  • Never boil the cream once it's in the pot—that's the mistake that teaches you something; keep the heat low and gentle or it will separate and look broken.
  • Yukon Golds make all the difference; any potato that's pale yellow inside will give you something creamy and luxurious just by existing in warm broth.
  • Taste as you go because salt in ham is unpredictable, and you might find you need almost none.
03 -
  • Buy your ham from the deli counter and ask them to cut it into thick slices you can cube yourself—it's cheaper and tastes sharper and more real.
  • Keep your broth at a simmer once the potatoes go in; a rolling boil will make them shatter and turn to mush.
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