Light Ham Potato Chowder (Printable View)

A comforting soup featuring tender potatoes, lean ham, and sweet vegetables in a lighter velvety broth.

# What You 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 tbsp all-purpose flour

→ Fats

11 - 1 tbsp olive oil

→ Seasonings

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

# How-To Steps:

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 Advice:

01 -
  • You get all the velvety comfort of classic chowder with half the guilt
  • It comes together in under an hour using ingredients you probably already have
02 -
  • Resist the urge to rush the simmer step. Those 15 minutes are what transforms the potatoes from chunks into creamy comfort
  • Never let the chowder boil after adding dairy. I learned this the hard way when my beautiful silky soup turned grainy
03 -
  • Cut your potatoes into even sized cubes so they all finish cooking at the same time
  • Let the chowder sit for 5 minutes off the heat before serving. It thickens up nicely as it cools slightly

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