Light Ham Potato Chowder (Printable Version)

Creamy chowder with potatoes, lean ham, and vegetables in a light, comforting broth for warm dinners.

# Ingredient List:

→ 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

→ 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 for garnish

# Directions:

01 - Heat olive oil in a large pot over medium heat. Add onion, celery, and carrots. Sauté for 5 minutes until vegetables begin to soften.
02 - Stir in minced garlic and cook for 1 minute until fragrant, being careful not to brown the garlic.
03 - Add diced ham and potatoes to the pot. Cook for 2 minutes, stirring occasionally to distribute evenly.
04 - Sprinkle flour over the mixture while stirring constantly to coat all ingredients evenly and prevent lumps from forming.
05 - Gradually pour in chicken broth while stirring continuously. Add thyme, salt, and pepper. Bring the mixture to a gentle boil.
06 - Reduce heat to low, cover pot, and simmer for 15 minutes until potatoes are fork-tender when pierced with a knife.
07 - Stir in milk and fat-free half-and-half. Heat through for 3 to 5 minutes, stirring frequently. Do not allow the soup to reach a boil as dairy may separate.
08 - Taste the chowder and adjust salt and pepper as needed to suit personal preference.
09 - Ladle hot chowder into serving bowls. Sprinkle with fresh chopped parsley and serve immediately.

# Expert Tips:

01 -
  • You get all the creamy comfort of traditional chowder without the heavy cream overload
  • It comes together in under an hour but tastes like it simmered all afternoon
  • The leftovers actually taste better the next day, if they last that long
02 -
  • Never let the chowder boil after adding dairy or it will separate and become grainy
  • The flour needs to coat everything evenly before adding liquid, or you will end up with stubborn lumps
  • Half the potatoes can be mashed against the side of the pot for extra thickness without more fat
03 -
  • Cut your vegetables and ham to roughly the same size so every spoonful is balanced
  • Warm your milk and half-and-half slightly before adding to prevent shocking the soup
  • If the chowder gets too thick, thin it with more broth rather than water

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