Light Ham Potato Chowder (Print Version)

A comforting creamy soup featuring tender potatoes, lean ham, and 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 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

# 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 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. Allow 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 Tips:

01 -
  • The broth stays velvety and satisfying without weighing you down afterward
  • It transforms leftover ham into something that feels intentional and special
  • Yukon Gold potatoes break down just enough to naturally thicken the soup
02 -
  • If you accidentally let the dairy boil, the soup will still taste fine—the texture just becomes slightly grainy
  • Leftovers thicken considerably in the refrigerator, so add a splash of broth when reheating
03 -
  • Cut all your vegetables to roughly the same size so they cook evenly
  • Warm your milk slightly before adding it to the hot soup to prevent shocking the dairy

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