Light Ham Potato Chowder (Printable Version)

Velvety chowder with tender potatoes, lean ham, and sweet vegetables in a lighter broth.

# What You'll Need:

→ Vegetables

01 - 3 cups Yukon Gold potatoes, peeled and diced
02 - 1 cup celery, diced
03 - 1 cup carrots, diced
04 - 1 medium yellow onion, finely chopped
05 - 2 cloves garlic, minced

→ Meats

06 - 1 ½ cups lean ham, diced

→ Liquids

07 - 3 cups low-sodium chicken broth
08 - 1 cup low-fat milk
09 - ½ cup fat-free half-and-half or milk of choice

→ Thickeners

10 - 2 tablespoons all-purpose flour

→ Fats

11 - 1 tablespoon olive oil

→ Seasonings

12 - ½ teaspoon dried thyme
13 - ½ teaspoon freshly ground black pepper
14 - ¼ teaspoon salt (or to taste)
15 - 2 tablespoons chopped fresh parsley (optional, for garnish)

# Directions:

01 - Heat olive oil in a large pot over medium heat. Add onion, celery, and carrots. Sauté for 5 minutes until vegetables are softened.
02 - Add garlic and cook for 1 minute until fragrant.
03 - Stir in diced ham and potatoes. Cook for 2 minutes, stirring occasionally.
04 - Sprinkle flour over the mixture and stir well to coat vegetables and ham evenly.
05 - Gradually pour in chicken broth while stirring to avoid lumps. Add thyme, salt, and pepper. Bring to a gentle boil.
06 - Reduce heat, cover, and simmer for 15 minutes until potatoes are fork-tender.
07 - Stir in milk and half-and-half. Heat through for 3 to 5 minutes without boiling, stirring often.
08 - Taste and adjust seasonings as needed. Ladle into bowls, garnish with fresh parsley, and serve hot.

# Expert Advice:

01 -
  • The broth stays impossibly creamy while using half the fat of traditional chowder
  • Yukon Gold potatoes naturally thicken the soup without needing excessive cream
  • Everything happens in one pot, leaving you with minimal cleanup and maximum cozy
02 -
  • Never let the soup boil after adding dairy, or it will separate and look grainy instead of smooth
  • The chowder thickens considerably as it cools, so what looks thin in the pot will be perfect in the bowl
  • Leftovers taste even better the next day as the flavors really marry in the refrigerator
03 -
  • Take a potato masher and lightly press down on some potatoes right before adding the dairy for extra body
  • Grate a little nutmeg over each bowl before serving, it sounds strange but transforms the flavor subtly

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