Light Ham Potato Chowder (Printable Version)

Comforting chowder featuring seasoned ham, potatoes, corn, and celery in a creamy 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 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

# How-To Steps:

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 comes together in under an hour, which means weeknight dinner doesn't have to be stressful or complicated.
  • The ham does the heavy lifting flavor-wise, so you don't need to simmer for ages or add a dozen spices to make it taste good.
  • It's naturally gluten-free and lighter than traditional chowder, so you can enjoy it without the heavy aftermath.
02 -
  • Never let the cream come to a boil after you add it—a gentle warm is all it needs, and boiling will make it separate and look curdled even though it's still safe to eat.
  • If your chowder turns out thinner than you wanted, you can absolutely make a cornstarch slurry and stir it in at the end; there's no rule saying you have to decide at the beginning.
03 -
  • Make it ahead and reheat gently on the stovetop—it actually tastes better the next day after the flavors have had time to get to know each other.
  • If you're cooking for someone watching their sodium intake, use no-salt-added broth and skip adding salt at the end until they taste it; most people find they need less than they expected.
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