Light Ham Potato Chowder (Printer-Friendly)

Comforting chowder featuring tender potatoes, lean ham, and sweet vegetables in a light, creamy broth.

# What You'll 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 Make It:

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 -
  • This chowder delivers all the creamy comfort you crave without the heavy cream overload
  • Its one of those rare soups that actually tastes better the next day, making it perfect for batch cooking
02 -
  • Never let the chowder boil after adding dairy, or it will separate and become grainy
  • Potatoes continue absorbing liquid as they sit, so your soup will thicken in the fridge overnight
03 -
  • Mash about a cup of potatoes against the side of your pot before adding dairy for extra body without flour
  • Warm your milk and half and half slightly before adding to prevent shocking the soup

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