Save Pin This comforting chowder combines tender diced potatoes, lean ham, and sweet vegetables in a lighter, velvety broth. The dish starts with sautéing aromatic vegetables in olive oil, then adding ham and potatoes before creating a smooth base with flour and chicken broth. Milk and half-and-half provide creaminess without excessive fat, resulting in a satisfying soup that's perfect for cozy meals.
The first snowfall of the season had just started dusting the windowsills when my neighbor dropped off a container of leftover holiday ham. I stood there in my kitchen, wrapped in an oversized cardigan, watching the steam rise from my coffee cup and wondering what to do with all that meat besides sandwiches. That afternoon became the first time I made this lighter chowder, and somehow the simpler approach made everything taste brighter than the heavy cream-loaded versions I'd grown up with.
Last February, my sister came over feeling completely drained from work, and I put a pot of this on without saying anything. She sat at the kitchen counter picking at a piece of crusty bread while the soup simmered, and by the time I ladled out bowls, she'd already started describing her day differently. Food has this way of resetting conversations, especially when it's warm and uncomplicated.
Ingredients
- Yukon Gold potatoes: These hold their shape better than russets while still releasing enough starch to create body in the broth
- Lean ham: Diced small so every spoonful gets some meat, and trim away excess fat to keep it lighter
- Celery and carrots: The classic aromatic base that builds depth in the first minutes of cooking
- Yellow onion: Finely chopped so it practically melts into the soup rather than staying in distinct pieces
- Garlic: Add it after the other vegetables have softened so it does not burn and turn bitter
- Low-sodium chicken broth: Starting with less salt lets you control the seasoning at the end
- Low-fat milk and half-and-half: This combination gives creaminess without the heaviness of full cream
- Flour: Just enough to coat the vegetables and help thicken the broth naturally
- Dried thyme: A subtle herb that bridges the gap between the ham and the sweet vegetables
- Fresh parsley: Brightens the final bowl and makes it look like you tried harder than you actually did
Instructions
- Build your base:
- Heat the olive oil in your large pot over medium heat, then add the onion, celery, and carrots. Let them soften for about 5 minutes until the onion turns translucent and the kitchen starts smelling like something good is happening.
- Add the aromatics:
- Stir in the garlic and cook for just 1 minute until you can smell it—any longer and it might scorch.
- Introduce the heart:
- Add the diced ham and potatoes, stirring occasionally for 2 minutes. The flour goes in next, coating everything evenly so it can do its work thickening the broth later.
- Create the soup:
- Pour in the chicken broth gradually while you stir, watching for any lumps. Add the thyme, salt, and pepper, then bring it all to a gentle boil.
- Let it simmer:
- Reduce the heat, cover the pot, and let it bubble gently for 15 minutes. Test a potato with a fork—it should slide through easily.
- Finish with creaminess:
- Stir in the milk and half-and-half, letting everything heat through for 3 to 5 minutes. Do not let it boil or the dairy might separate slightly.
- Taste and adjust:
- Scoop up a small spoonful and check the seasoning. Add more salt or pepper if it needs a little wake-up call.
- Serve it up:
- Ladle into bowls and scatter fresh parsley on top. Put the bread on the table and watch people relax.
Save Pin My friend Sarah insisted for years that she hated chowder until she tried this version at a winter dinner party. She took one bite, set her spoon down, and asked for the recipe immediately—sometimes the lighter approach is exactly what converts people.
Making It Your Own
I have started partially mashing a few potatoes against the side of the pot right before adding the dairy. It makes the broth feel more substantial without changing the ingredient list at all.
The Leftover Situation
This soup somehow improves after a night in the refrigerator, when all the flavors have had more time to get acquainted. I will often make a double batch specifically to have easy lunches for the next few days.
Perfect Pairings
A crisp green salad with a tangy vinaigrette cuts through the creaminess beautifully, and whole grain bread is ideal for soaking up every last drop. Sometimes I will also serve roasted asparagus on the side when I want something green on the table.
- Frozen corn or peas can be added during the last 5 minutes of simmering
- Turkey ham or smoked turkey work surprisingly well if you want something lighter
- A dash of hot sauce in your own bowl adds brightness without changing the whole pot
Save Pin There is something deeply reassuring about a soup that comes together in under an hour but tastes like it simmered all day.
Recipe FAQs
- → Can I use different types of potatoes?
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Yes, you can substitute Yukon Gold potatoes with russet or red potatoes. Russets will give a slightly different texture but work well in chowders.
- → How can I make this even lighter?
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For an even lighter version, use fat-free milk instead of half-and-half, and consider using turkey ham or smoked turkey as a leaner alternative to regular ham.
- → What vegetables work well in this chowder?
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Besides celery, carrots, and onion, you can add frozen corn, peas, or diced bell peppers for extra color, flavor, and nutrition.
- → Can I prepare this ahead of time?
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Yes, this chowder reheats well. Store it in an airtight container in the refrigerator for up to 3 days. Gently reheat on the stovetop, adding a splash of milk if needed to restore creaminess.
- → Is there a gluten-free option?
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To make it gluten-free, substitute all-purpose flour with cornstarch or gluten-free flour blend. Use the same amount and follow the same thickening method.
