Light Ham Potato Chowder

My neighbor Sarah showed up at my door on a chilly October afternoon with a thermos of the most incredible ham and potato chowder, and I've been chasing that recipe ever since. There's something about the way the cream swirls into the broth, how the potatoes soften just enough to almost melt on your tongue, that makes you want to keep eating even when you're already full. This version strips away the heaviness without losing any comfort, and honestly, it's become my go-to when I want something that feels like a warm hug but doesn't leave me needing a nap afterward.

I made this for my book club last winter, and three people asked for the recipe before they'd even finished their bowls. One member kept sneaking spoons between pages, which I took as the highest compliment possible.

Ingredients

• Yukon Gold potatoes: These waxy potatoes hold their shape instead of turning to mush, which keeps your chowder looking intentional rather than sad.
• Celery: The backbone of flavor here, honestly, so don't skip it or rush the sautéing step.
• Sweet corn: Frozen works brilliantly if you're not in summer mode, and it adds a subtle sweetness that balances the salt from the ham.
• Lean cooked ham: Look for something without a ton of sodium if you can find it, since the broth already brings salt to the party.
• Low-fat milk and half-and-half: This combination gives you creaminess without feeling excessive, which is the entire point of lightening things up.
• Low-sodium chicken broth: This matters more than you'd think because you're controlling the salt level yourself.
• Olive oil: Two tablespoons is enough to build your flavor foundation without making things greasy.
• Cornstarch: Optional, but if you like a thicker chowder, this is your friend instead of dumping in flour.
• Dried thyme and fresh parsley: Thyme sinks into the broth, while parsley brightens everything at the end like a little green punctuation mark.

Instructions

Building Your Base:

Heat your olive oil and let it get shimmering before the onion and celery go in. You'll know you're doing it right when you can smell that sweet vegetable aroma rising up in about four minutes.

Introducing the Ham:

Once your garlic hits the pan, you've got maybe thirty seconds before it starts browning, so get that diced ham in and let it warm through. The ham brings salt and smokiness, so this is where your chowder gets personality.

Building the Base Flavor:

Potatoes need about fifteen to twenty minutes depending on how fine you diced them. The corn will stay bright and sweet throughout, so don't worry about it overcooking.

Thickening If You Choose:

If you're using cornstarch, mix it with cold water first so it dissolves instead of clumping. Stir it in and give it just a couple minutes to work its magic.

Finishing Gently:

Here's where people mess up: never boil the milk or cream, or you'll get broken, separated, weepy chowder. Keep the heat low, stir often, and let it warm through like you're tucking it into bed.

The Final Touch:

Fresh parsley goes in at the very end so it keeps its brightness and doesn't turn dark and sad. Taste as you season because that ham brought a good amount of salt already.

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My daughter brought this soup to her college dorm in a thermos freshman year because I was worried she wasn't eating right, and her roommate said it was the best thing that had ever happened to their room. Sometimes food carries more than just nutrition.

Variations That Still Work

Turkey ham makes this even lighter if that's your preference, and the flavor stays solid because you're not really eating for the ham anyway, you're eating for the whole picture. I've also made this vegetarian by using vegetable broth and doubling the corn, which somehow feels like less of a compromise than I expected it would be.

What Goes with This

Crusty bread is the obvious choice, and honestly, there's nothing wrong with obvious when it's this good. A simple green salad on the side cuts through the creaminess if you want to feel lighter about the whole meal.

Storage and Make-Ahead Wisdom

This soup actually tastes better on day two because everything has time to know each other, so make a double batch and freeze half if you want to look like you have your life together. I always keep a container in the freezer for those moments when I'm tired and hungry and need comfort in a bowl.

• Cool the chowder completely before freezing, otherwise condensation makes everything watery when you thaw it.
• Reheat gently over low heat with a splash of broth if it seems too thick after sitting in the fridge.
• Don't freeze the full two weeks unless you really have to, because the potato texture will get soft in a way that feels wrong.

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This chowder has become the thing I make when someone needs feeding, whether that's because they're sick or sad or just tired from life. It's honest food that doesn't apologize for itself.

Recipe FAQs

→ What type of potatoes work best?

Yukon Gold potatoes are ideal for their creamy texture and ability to hold shape during cooking.

→ Can I use fresh or frozen corn?

Both fresh and frozen sweet corn kernels work well, providing sweetness and texture.

→ How do I thicken the chowder?

Cornstarch mixed with cold water can be stirred in and simmered briefly to slightly thicken the broth.

→ What herbs enhance the flavor?

Dried thyme in cooking and fresh parsley added at the end create a fragrant herbal balance.

→ Is there a lighter alternative to cream?

Half-and-half or low-fat milk are used to keep the chowder creamy yet light.

→ Can the ham be substituted?

Turkey ham or omitting ham for vegetable broth works well for a lower-fat or vegetarian option.