Save to Pinterest This comforting chowder combines tender Yukon Gold potatoes, lean ham, celery, carrots, and onion simmered in a light broth enriched with milk and half-and-half. Olive oil and a blend of thyme, black pepper, and salt create a velvety finish without heaviness. The preparation involves sautéing the vegetables and ham, gentle simmering, and finishing with dairy for creaminess. Garnished with fresh parsley, this chowder offers warmth and flavor, ideal for easy, nourishing meals that balance taste with lighter ingredients.
The first time I made this chowder, I was trying to use up a holiday ham bone that had been lurking in my freezer. My kitchen smelled amazing—thyme and caramelized onions wafting through every room—and my roommate kept wandering in, asking if it was ready yet. When we finally sat down with steaming bowls, she said this was the kind of soup that fixes everything.
Last winter, I made a double batch for a snow day gathering. Everyone was in their thickest socks, clutching mugs of cider, and this chowder disappeared so fast I barely got a bowl myself. My friend Sarah, who swears she hates soup, went back for thirds.
Ingredients
- Yukon Gold potatoes: These hold their shape beautifully while becoming tender enough to almost melt in your spoon
- Lean ham: Dice it small so every bite gets some smoky goodness without overwhelming the broth
- Low-sodium chicken broth: Lets you control the salt level since ham brings plenty of seasoning on its own
- Flour: Just enough to give the broth that luxurious velvety texture we crave in chowder
- Fat-free half-and-half: The secret weapon for richness without the guilt
- Fresh thyme: Dried works, but fresh adds this bright herbal note that cuts through the creaminess
Instructions
- Build your flavor foundation:
- Heat olive oil in your large pot over medium heat. Toss in the onion, celery, and carrots, letting them soften and become fragrant for about 5 minutes. Add the garlic for just 60 seconds—you want it aromatic, not burned.
- Add the heartier ingredients:
- Stir in the diced ham and potatoes, letting everything get friendly in the pot for 2 minutes. Sprinkle the flour over the mixture, stirring constantly to coat every piece evenly and cook out that raw flour taste.
- Create the silky broth:
- Pour in the chicken broth gradually while stirring—this is how you avoid lumps. Add your thyme, salt, and pepper, then bring everything to a gentle bubble before reducing heat to simmer for 15 minutes until the potatoes yield easily to a fork.
- Finish with creaminess:
- Stir in the milk and half-and-half, letting the chowder heat through for 3 to 5 minutes while stirring often. Do not let it boil—high heat can cause dairy to separate. Taste and adjust your seasonings, then ladle into bowls and finish with fresh parsley.
Save to Pinterest This recipe has become my go-to when someone needs cheering up. There is something about a hot bowl of chowder that feels like a hug from the inside out.
Making It Your Own
I have played around with this base recipe more times than I can count. Sometimes I swap in turkey ham or smoked turkey when I want something lighter. Frozen corn or peas work beautifully if you need more color on the table.
The Bread Question
My family argues about this every time I make chowder. Some insist on crusty sourdough for dipping, others want simple saltines, and my dad will not eat it without a slice of buttered whole wheat bread. Pick whatever makes you happy.
Make-Ahead Magic
Chowder is one of those rare soups that meal preps beautifully. The flavors deepen overnight, and the texture stays creamy if you reheat it gently. Just hold off on garnish until you are ready to serve.
- Cool completely before refrigerating to prevent bacterial growth
- Store in airtight containers for up to 4 days
- Reheat over low heat, stirring often and adding a splash of milk if needed
Save to Pinterest There you have it—comfort in a bowl that will not leave you feeling heavy. Now go make someone happy.
Recipe FAQs
- → What type of potatoes are best?
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Yukon Gold potatoes work well due to their creamy texture and ability to hold shape during simmering.
- → Can I substitute the ham?
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Yes, turkey ham or smoked turkey are great lighter alternatives that keep the flavor balanced.
- → How do I thicken the chowder?
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The flour sprinkled over sautéed ingredients helps create a smooth, creamy base once broth is added.
- → Is it possible to make it dairy-free?
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Substituting milk and half-and-half with plant-based alternatives may work but will alter the flavor and texture.
- → What are good serving suggestions?
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Pair with whole grain bread or a crisp green salad to complement the chowder’s richness.
