Description
This Light Ham Potato Chowder is a comforting and hearty soup that’s perfect for a cozy meal. Made with tender Yukon Gold potatoes, lean ham, fresh vegetables, and dairy, this chowder offers a rich, creamy texture without excessive calories. The use of low-fat milk and light cream keeps it lighter than traditional chowders, while the fresh herbs provide a burst of flavor. Ready in just 45 minutes and yielding four servings, it’s an ideal recipe for an easy yet satisfying dinner.
Ingredients
Scale
Vegetables
- 2 cups Yukon Gold potatoes, peeled and diced
- 1 cup celery, diced
- 1 cup frozen or fresh sweet corn kernels
- 1 small onion, finely chopped
- 2 cloves garlic, minced
Protein
- 1 cup lean cooked ham, diced
Dairy
- 1 cup low-fat milk
- 1/2 cup half-and-half or light cream
Liquids & Seasonings
- 3 cups low-sodium chicken broth
- 2 tablespoons olive oil
- 2 tablespoons cornstarch, optional for thickening
- Salt and black pepper to taste
- 1/2 teaspoon dried thyme
- 2 tablespoons fresh parsley, chopped plus more for garnish
Instructions
- Sauté aromatics: Heat the olive oil in a large pot over medium heat. Add the finely chopped onion and diced celery, then sauté for 4 to 5 minutes until softened and fragrant.
- Build flavor foundation: Stir in the minced garlic and diced lean cooked ham. Cook for about 2 minutes until the garlic is fragrant and the ham is heated through.
- Simmer base ingredients: Add the peeled and diced Yukon Gold potatoes, sweet corn kernels, dried thyme, and low-sodium chicken broth to the pot. Bring the mixture to a gentle simmer, cover with a lid, and cook for 15 to 20 minutes or until the potatoes are tender.
- Thicken broth (optional): In a small bowl, whisk the cornstarch with 2 tablespoons of cold water until smooth. Stir this mixture into the simmering chowder and continue cooking for 2 to 3 minutes, allowing the broth to thicken slightly.
- Finish with cream: Reduce the heat to low. Stir in the low-fat milk and half-and-half or light cream, warming the chowder gently without letting it boil. Season with salt and black pepper to taste.
- Serve: Stir in the freshly chopped parsley. Ladle the chowder into bowls and garnish with additional parsley for a fresh, herbaceous finish. Serve warm and enjoy your nourishing light ham potato chowder.
Notes
- For a thicker chowder, use the cornstarch optional step; omit if you prefer a thinner broth.
- Use low-sodium chicken broth to control salt content and enhance the soup’s natural flavors.
- To make this chowder vegetarian, substitute the ham and chicken broth with vegetable broth and add smoked paprika for a smoky flavor.
- Leftovers store well in the refrigerator for up to 3 days, but avoid freezing due to the dairy content.
- If you prefer a creamier texture, gently mash some of the potatoes during cooking before adding the cream.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
