Light Ham Potato Chowder

There is something deeply comforting about a bowl of chowder on a cool evening—the kind of meal that wraps around you like a warm blanket. This Light Ham and Potato Chowder with Celery and Corn is exactly that: a creamy, satisfying soup built on tender Yukon Gold potatoes, sweet corn, crisp celery, and savory diced ham, all simmered together in a light, flavorful broth. It comes together in just 45 minutes, making it an ideal weeknight dinner that feels anything but rushed. Whether you are feeding a hungry family or simply treating yourself to something wholesome and nourishing, this chowder delivers comfort without heaviness—a bowl full of good things done simply and well.

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The secret to this chowder's charm lies in its simplicity. Yukon Gold potatoes hold their shape beautifully during simmering, offering a buttery texture that complements the lean ham and sweet corn kernels. A base of sautéed onion, celery, and garlic builds a fragrant foundation, while dried thyme adds a gentle herbal warmth throughout. The finishing touch of fresh parsley stirred in at the end brightens the entire bowl, cutting through the creaminess with a pop of color and freshness. It is the kind of recipe that becomes a household staple—one you return to again and again because it always delivers exactly what you need.

Ingredients

• Vegetables:
  • 2 cups (300 g) Yukon Gold potatoes, peeled and diced
  • 1 cup (150 g) celery, diced
  • 1 cup (150 g) frozen or fresh sweet corn kernels
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
• Meats:
  • 1 cup (150 g) lean cooked ham, diced
• Dairy:
  • 1 cup (240 ml) low-fat milk
  • 1/2 cup (120 ml) half-and-half or light cream
• Pantry:
  • 3 cups (720 ml) low-sodium chicken broth
  • 2 tbsp olive oil
  • 2 tbsp cornstarch (optional, for thickening)
  • Salt and black pepper, to taste
• Herbs & Spices:
  • 1/2 tsp dried thyme
  • 2 tbsp fresh parsley, chopped (plus more for garnish)

Instructions

Step 1 – Sauté the aromatics

Heat olive oil in a large pot over medium heat. Add the finely chopped onion and diced celery; sauté for 4–5 minutes until softened.

Step 2 – Add garlic and ham

Stir in the minced garlic and diced ham; cook for 2 minutes until fragrant.

Step 3 – Build the chowder base

Add the diced potatoes, corn kernels, dried thyme, and chicken broth. Bring to a simmer, cover, and cook for 15–20 minutes until the potatoes are tender.

Step 4 – Thicken (optional)

In a small bowl, whisk the cornstarch with 2 tbsp cold water. Stir the slurry into the pot and simmer for 2–3 minutes to thicken slightly.

Step 5 – Add dairy and season

Reduce heat to low. Stir in the low-fat milk and half-and-half; warm gently—do not boil. Season with salt and black pepper to taste.

Step 6 – Finish and serve

Stir in the chopped parsley. Ladle the chowder into bowls and garnish with more fresh parsley if desired.

Zusatztipps für die Zubereitung

Für ein besonders aromatisches Ergebnis empfiehlt es sich, eine Prise geräuchertes Paprikapulver hinzuzufügen — es verleiht der Suppe eine subtile Tiefe, die wunderbar mit dem Schinken harmoniert. Achten Sie darauf, die Milch und die Sahne bei niedriger Hitze nur sanft zu erwärmen, ohne sie zum Kochen zu bringen, damit die Suppe cremig und glatt bleibt. Wenn Sie eine dickere Konsistenz bevorzugen, ist die Speisestärke-Aufschlämmung in Schritt 4 eine einfache und effektive Methode. Frisch gehackte Petersilie sollte immer erst am Ende hinzugefügt werden, um ihre lebendige Farbe und ihr frisches Aroma zu bewahren.

Varianten und Anpassungen

Dieses Rezept lässt sich auf vielfältige Weise anpassen. Für eine fettärmere Variante kann der Schinken durch Putenschinken ersetzt werden. Wer eine vegetarische Version bevorzugt, lässt den Schinken einfach weg und verwendet Gemüsebrühe anstelle von Hühnerbrühe — die Suppe bleibt ebenso herzhaft und befriedigend. Sowohl frischer als auch tiefgekühlter Mais funktioniert in diesem Rezept gleich gut, sodass das Gericht das ganze Jahr über zubereitet werden kann. Für eine besonders cremige Textur kann ein kleiner Teil der Kartoffeln nach dem Garen mit einem Kartoffelstampfer leicht zerdrückt werden, um die Suppe natürlich einzudicken.

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Serviervorschläge

Dieser Chowder schmeckt am besten frisch zubereitet und dampfend heiß serviert. Reichen Sie ihn mit knusprigem Brot oder einem frischen grünen Salat, um eine vollständige und ausgewogene Mahlzeit zu genießen. Streuen Sie zum Abschluss noch etwas frische Petersilie über jeden Teller — das verleiht dem Gericht einen einladenden, farbenfrohen Abschluss. Als Vorspeise oder leichtes Mittagessen eignet sich der Chowder ebenso hervorragend wie als Hauptgericht an einem kühlen Abend.

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This Light Ham and Potato Chowder with Celery and Corn is the kind of recipe that earns a permanent place in your kitchen repertoire. It is unpretentious, wholesome, and deeply satisfying — a chowder that speaks the language of home cooking at its most honest. With just 260 calories per serving and 16 grams of protein, it proves that comfort food can be both nourishing and light. Whether you make it for a quiet weeknight dinner, a casual gathering with friends, or simply because the day calls for something warm and good, this chowder will always rise to the occasion. Ladle it up, garnish with a little fresh parsley, and enjoy every spoonful.

Kitchen Guide

→ Can I substitute the ham for a different protein?

Yes, turkey ham works well as a leaner alternative, or you can omit meat entirely and use vegetable broth for a vegetarian option.

→ What type of potatoes are best for this chowder?

Yukon Gold potatoes are ideal because they hold their shape while becoming tender, providing a creamy texture.

→ How can I thicken the chowder if I want it heartier?

Use the optional cornstarch slurry by mixing cornstarch with cold water and stirring it into the simmering chowder to thicken slightly.

→ Is it possible to use fresh corn instead of frozen?

Absolutely; fresh sweet corn kernels add natural sweetness and a nice texture, but frozen corn works equally well.

→ What herbs enhance the flavor of this dish?

Dried thyme adds warmth during cooking, while fresh parsley stirred in at the end provides a bright, fresh note.

→ Can I prepare this chowder ahead of time?

Yes, it reheats well. Store in an airtight container in the refrigerator for up to 2 days and reheat gently to avoid curdling the dairy.