Light Ham Potato Chowder (Print Version)
Creamy comforting soup with potatoes, ham, and vegetables in a lighter broth. Perfect for cozy meals with less guilt.
# What You 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 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
# Preparation Steps:
01 - Heat olive oil in a large pot over medium heat. Add onion, celery, and carrots. Sauté for 5 minutes until softened.
02 - Add minced garlic and cook for 1 minute until fragrant, stirring constantly to prevent burning.
03 - Stir in diced ham and potatoes. Cook for 2 minutes, stirring occasionally to begin developing flavors.
04 - Sprinkle flour evenly over the mixture, stirring well to coat all vegetables and ham. Cook for 1 minute to remove raw flour taste.
05 - Gradually pour in chicken broth while stirring continuously to prevent lumps. Add thyme, salt, and pepper. Bring to a gentle boil.
06 - Reduce heat to low, cover, and simmer for 15 minutes until potatoes are fork-tender. Stir occasionally to prevent sticking.
07 - Stir in milk and half-and-half. Heat through for 3 to 5 minutes without boiling, stirring often. The chowder should steam but not reach a rolling boil.
08 - Taste and adjust seasoning as needed. Ladle into bowls, garnish with fresh parsley, and serve hot.
# Expert Advice:
01 -
- You get all the creamy comfort of traditional chowder without that heavy cream aftermath
- It comes together in under an hour but tastes like it simmered all afternoon
02 -
- Never let the chowder come to a rolling boil after adding dairy or it will separate and lose that silky texture
- Taste your ham before adding salt since some cured meats are already quite salty
03 -
- Cut your vegetables and ham into similar sized pieces so every spoonful has the perfect balance
- Warm your milk slightly before adding it to the hot soup to prevent shocking the dairy