Light Ham Potato Chowder (Printable Version)

A comforting chowder with potatoes, 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 tablespoons olive oil
11 - 2 tablespoons cornstarch, optional
12 - Salt and black pepper to taste

→ Herbs and Spices

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

# How to Prepare:

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. 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 Suggestions:

01 -
  • It comes together in under 45 minutes, so you can have something warm on the table without spending your whole evening cooking.
  • The cream is just enough to feel indulgent without weighing you down afterward, which means you can actually enjoy seconds guilt-free.
  • Ham, potatoes, corn, and celery work like a familiar song that never gets old—there's comfort in knowing exactly what you're getting.
02 -
  • Never let the dairy come to a boil once you've added it—I learned this the expensive way when cream broke and made the whole pot look curdled and sad.
  • Dicing your potatoes small and evenly means they cook in the same amount of time and give you that tender-but-not-mushy texture that makes chowder worth eating.
03 -
  • A pinch of smoked paprika stirred in at the very end adds a whisper of depth that nobody can quite identify but everyone notices.
  • If you make this ahead, store it in the fridge and reheat gently over low heat with a splash of extra broth, since the chowder will thicken as it sits.
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