Light Ham Potato Chowder

The first time I made this chowder, my apartment smelled so incredible that my neighbor actually knocked on my door to ask what was cooking. That's when I knew this lighter version was just as comforting as the heavy cream-loaded ones I grew up with. Now it's my go-to when I want something that feels like a hug but won't leave me feeling weighed down.

Last winter, my sister came over feeling under the weather, and I whipped up a batch. She took one sip, looked at me with those eyes that say everything, and asked if I could make it every Sunday. Now it's become our sick day tradition, though honestly, we don't wait for illness to enjoy it anymore.

Ingredients

• Yukon Gold potatoes: These hold their shape beautifully while still becoming tender, and their naturally buttery flavor means you can use less actual butter
• Lean ham: Dicing it yourself gives you control over salt levels and ensures every spoonful has those savory chunks
• Low-sodium chicken broth: Starting with less salt lets you build layers of flavor and adjust at the end
• Fat-free half-and-half: The secret weapon that adds richness without the heavy cream calorie load
• Fresh thyme: Dried works in a pinch, but fresh thyme adds this subtle earthy brightness that makes people ask what's different

Instructions

Start your aromatic base:

Heat olive oil in your large pot over medium heat, then add onion, celery, and carrots. Let them soften and become fragrant for about 5 minutes, stirring occasionally

Wake up the garlic:

Stir in your minced garlic and cook just 1 minute until you can smell it. Do not let it brown or it will turn bitter

Add the hearty players:

Toss in the diced ham and potatoes, cooking for 2 minutes while stirring. This quick step starts building flavor in the meat

Create the foundation:

Sprinkle flour over everything and stir constantly for 1 minute. You want to coat every piece without leaving any dry flour visible

Build the broth:

Pour in chicken broth gradually while stirring to prevent lumps from forming. Add thyme, salt, and pepper, then bring it to a gentle bubble

Let it simmer:

Reduce heat to low, cover, and let everything cook together for 15 minutes. The potatoes should be easily pierced with a fork when done

Add the creamy finish:

Pour in the milk and half-and-half, stirring constantly. Heat through for 3 to 5 minutes but do not let it boil or the dairy might separate

Final taste test:

Give it a good stir and taste. Add more salt or pepper if needed, then ladle into bowls and top with fresh parsley if you are feeling fancy

Pin it

My dad, who insists he does not like light versions of anything, finished his bowl and went back for seconds before realizing this was not his usual heavy chowder. That is the moment this recipe earned its permanent spot in my regular rotation.

Making It Your Own

Sometimes I swap turkey ham or smoked turkey for the traditional ham. It is a small change that keeps the soul-smoking quality while cutting even more fat. The smokiness actually plays really nicely with the sweet vegetables.

Texture Secrets

Here is something I discovered by accident. If you take your spoon and mash just a few potato chunks against the side of the pot before adding the milk, you get this incredible thickness without any extra cream or flour. It makes the whole soup feel more substantial.

Simple Add-Ins

Frozen corn or peas can turn this into a more colorful, complete meal in seconds. Just toss them in during the last 5 minutes of simmering so they do not get mushy.

• A handful of frozen corn adds sweetness and crunch
• Peas make it feel more like a full dinner
• Spinach wilts in beautifully during the last 2 minutes for extra nutrition

Pin it

There is something about a warm chowder that makes even the gloomiest day feel cozy. I hope this becomes your comfort food too.

Recipe Questions & Answers

→ Can I make this chowder ahead of time?

Yes, you can prepare the chowder up to 2 days in advance. Store it in an airtight container in the refrigerator. When reheating, gently warm it on the stovetop over low heat, stirring occasionally. You may need to add a splash of milk or broth to restore the desired consistency.

→ What's the best type of potato to use?

Yukon Gold potatoes work best for this chowder as they hold their shape well during cooking and have a naturally creamy texture. Russet potatoes can also be used, but they tend to break down more easily. Avoid waxy potatoes like red or new potatoes as they won't create the same creamy base.

→ How can I make this even lighter?

To reduce calories further, use fat-free milk instead of low-fat milk and fat-free half-and-half. You can also increase the vegetable content by adding more celery, carrots, or even frozen corn or peas. For extra creaminess without fat, partially mash some of the potatoes before adding the dairy.

→ Can I freeze this chowder?

This chowder freezes well for up to 3 months. Let it cool completely before transferring to freezer-safe containers. When reheating from frozen, thaw overnight in the refrigerator and then gently warm on the stovetop. The texture may be slightly different after freezing, but it will still be delicious.

→ What should I serve with this chowder?

This chowder pairs beautifully with whole grain bread for dipping, or a crisp green salad to balance the richness. For a more substantial meal, serve with a side of roasted vegetables or a light grain like quinoa. The creamy texture also complements a glass of white wine or a light beer.