Light Ham Potato Chowder (Printer View)

Comforting chowder with tender potatoes, lean ham, sweet corn, and crisp celery in a flavorful broth.

# Components:

→ 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

# Method:

01 - Heat olive oil in a large pot over medium heat. Add onion and celery; sauté for 4-5 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 15-20 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 2-3 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 -
  • Quick and easy: Ready in just 45 minutes with simple, everyday ingredients.
  • Light yet satisfying: Low-fat milk and half-and-half keep the broth creamy without being heavy.
  • Gluten-free friendly: Naturally gluten-free when using certified gluten-free broth and ham.
  • Flexible: Works beautifully with fresh or frozen corn, and adapts easily to turkey ham or a vegetarian version.
  • Great for meal prep: Tastes even better the next day as the flavors meld together.
02 -
  • Don't boil the dairy: Always add the milk and half-and-half over low heat and warm gently to prevent curdling and keep the broth silky smooth.
  • Use a cornstarch slurry for control: Whisk cornstarch into cold water before adding it to the hot soup to avoid lumps and achieve an even, light thickness.
  • Yukon Gold potatoes are key: Their naturally buttery texture holds up well during simmering without becoming mushy.
  • Add parsley last: Stir in fresh parsley just before serving to preserve its bright color and fresh flavor.
  • Season at the end: Since ham and broth already contain salt, always taste and adjust seasoning only after all ingredients are combined.
  • Check your labels: For a fully gluten-free chowder, verify that your chicken broth and packaged ham are certified gluten-free.
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