Light Ham Potato Chowder

Snow was piling up against the kitchen window when I first threw this chowder together. I had leftover ham from Sunday dinner and a bag of potatoes that needed using, so I started chopping without a recipe. Something about the smell of onions and ham hitting that hot olive oil made the whole house feel warmer immediately.

My roommate walked in midway through simmering and actually asked what restaurant Id ordered from. The way the potatoes break down slightly into the broth creates this natural thickness that feels indulgent despite being so light.

Ingredients

• Yukon Gold potatoes: These hold their shape beautifully while still contributing that creamy texture to the broth
• Lean ham: Dice it small so every spoonful gets some smoky flavor without overwhelming the vegetables
• Low sodium chicken broth: Lets you control the salt level since ham brings plenty of its own seasoning
• Fat free half and half: The secret weapon for velvety texture without the heavy cream calories
• Fresh thyme: Dried works in a pinch but fresh adds this bright aromatic note that cuts through the richness

Instructions

Build your flavor foundation:

Heat that olive oil in your large pot over medium heat and add your onion celery and carrots. Let them soften for about 5 minutes until theyre fragrant and starting to turn translucent.

Wake up the garlic:

Stir in your minced garlic and cook for just one minute until you can really smell it. Watch closely so it doesnt brown.

Bring in the heartiness:

Add your diced ham and potatoes to the pot. Stir everything together and let it cook for 2 minutes so the ham starts to release its smoky aroma.

Create the base:

Sprinkle the flour over the mixture and stir constantly to coat everything. This step prevents lumps later and helps thicken your chowder naturally.

Add the liquid gold:

Pour in your chicken broth gradually while stirring. Add the thyme salt and pepper then bring it to a gentle boil.

Let it work:

Reduce heat cover and let it simmer for 15 minutes. Youll know its done when a fork slides easily through a potato cube.

The creamy finish:

Stir in your milk and half and half. Let it heat through for 3 to 5 minutes but keep an eye on it. You want it hot and steamy but never boiling or it might separate.

Pin It

Now every time there is a forecast for snow my partner asks if were having potato night. Its become this unspoken tradition that signals winter is really here.

Making It Your Own

Ive learned that partially mashing some potatoes against the side of the pot creates incredible body without any extra thickener. Sometimes I throw in frozen corn during the last few minutes just for those sweet pops of color.

Serving Suggestions

A slice of warm whole grain bread is perfect for soaking up every last drop. On lighter nights I serve it alongside a crisp green salad with vinaigrette to cut through the richness.

Make Ahead Magic

This chowder actually tastes better the next day when the flavors have had time to mingle. Just store it in the fridge and reheat gently over low heat adding a splash of milk if it seems too thick.

• The flour continues to thicken as it sits so you may need to thin it with extra broth or milk
• Wait to add garnish until just before serving so the parsley stays bright and fresh
• Freeze individual portions for up to three months for quick comfort food on busy nights

Pin It

There is something about a steaming bowl of chowder that makes even the coldest evening feel cozy.

Recipe FAQs

→ Can I make this chowder dairy-free?

Yes, you can substitute the milk and half-and-half with unsweetened almond milk or coconut milk. The chowder will be thinner, so you may want to add a bit more flour or use a cornstarch slurry to help thicken it. The flavor profile will change slightly but remains delicious.

→ What's the best way to store leftovers?

Store leftovers in an airtight container in the refrigerator for up to 3-4 days. The chowder may thicken as it cools; you can thin it with a little broth or milk when reheating. For best texture, reheat gently on the stovetop over low heat, stirring occasionally.

→ Can I freeze this chowder?

Yes, this chowder freezes well for up to 2-3 months. Let it cool completely before transferring to freezer-safe containers. Leave some headspace for expansion. Thaw overnight in the refrigerator and reheat gently on the stovetop, adding a little extra broth or milk if needed to restore creaminess.

→ How can I make this even lighter?

To reduce calories further, use fat-free half-and-half or additional milk instead. You can also increase vegetables like carrots and celery, or add frozen corn or peas. For a gluten-free version, use cornstarch instead of flour as a thickener.

→ What sides pair well with this chowder?

This chowder pairs beautifully with whole grain bread for dipping, a crisp green salad, or warm dinner rolls. For a more substantial meal, serve with roasted vegetables or a light protein like grilled chicken.