Light Ham Potato Chowder (Printable version)

Comforting chowder with potatoes, lean ham, vegetables in a smooth, light broth.

# Ingredient List:

→ 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
15 - 2 tablespoons chopped fresh parsley for garnish

# How to Make It:

01 - Heat olive oil in a large pot over medium heat. Add the 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 the diced ham and potatoes. Cook for 2 minutes, stirring occasionally.
04 - Sprinkle the flour over the mixture and stir well to coat the vegetables and ham evenly.
05 - Gradually pour in the 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, or until potatoes are fork-tender.
07 - Stir in the milk and half-and-half. Allow the chowder to heat through for 3–5 minutes without boiling, stirring often.
08 - Taste and adjust seasonings as needed. Ladle into bowls, garnish with fresh parsley, and serve hot.

# Expert Suggestions:

01 -
  • This lighter version delivers all the creamy comfort you crave without that heavy post-soup slump
  • The Yukon Gold potatoes practically melt into the broth, creating natural thickness you cannot fake
02 -
  • Never let the chowder come to a rolling boil after adding dairy—it can separate and ruin that silky texture you worked so hard to achieve
  • Partial mashing of some potatoes against the side of your pot creates incredible body without any extra thickeners
03 -
  • Cut all vegetables to roughly the same size so they cook evenly and no one gets an unexpectedly crunchy carrot
  • Warm your milk slightly before adding it to the hot soup—it incorporates more smoothly and reduces any risk of separation

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