Light Ham Potato Chowder

There is something deeply comforting about a pot of chowder simmering on the stove—the steam rising, the aroma of thyme and garlic drifting through the kitchen, the promise of something warm and satisfying waiting in every ladleful. This Light Ham and Potato Chowder with Celery and Corn is exactly that kind of dish. It brings together tender Yukon Gold potatoes, savory lean ham, sweet corn kernels, and crisp celery in a creamy, light broth that feels indulgent without being heavy. Whether you are looking for a weeknight dinner that comes together in under an hour or a cozy weekend lunch to share with family, this chowder delivers on every front.

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American chowders have long been a staple of home kitchens, born from the tradition of making the most of simple, hearty ingredients. This version keeps that spirit alive while lightening things up—relying on a flavorful low-sodium chicken broth as its base, enriched gently with milk and a touch of half-and-half. The result is a soup that feels creamy and satisfying without weighing you down. Yukon Gold potatoes are the ideal choice here: their naturally buttery texture breaks down just enough to add body to the broth while still holding their shape in the bowl. A handful of fresh parsley stirred in at the end brightens everything up and adds a welcome note of freshness to each serving.

Ingredients

• Vegetables: 2 cups (300 g) Yukon Gold potatoes, peeled and diced; 1 cup (150 g) celery, diced; 1 cup (150 g) frozen or fresh sweet corn kernels; 1 small onion, finely chopped; 2 cloves garlic, minced
• Meats: 1 cup (150 g) lean cooked ham, diced
• Dairy: 1 cup (240 ml) low-fat milk; 1/2 cup (120 ml) half-and-half or light cream
• Pantry: 3 cups (720 ml) low-sodium chicken broth; 2 tbsp olive oil; 2 tbsp cornstarch (optional, for thickening); salt and black pepper, to taste
• Herbs & Spices: 1/2 tsp dried thyme; 2 tbsp fresh parsley, chopped (plus more for garnish)

Ideal for slow-simmered sauces, braised vegetables, baked dips, and cozy one-pot meals with even heat.

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Instructions

Step 1 — Sauté the aromatics

Heat olive oil in a large pot over medium heat. Add onion and celery; sauté for 4–5 minutes until softened.

Step 2 — Add garlic and ham

Stir in garlic and diced ham; cook for 2 minutes until fragrant.

Step 3 — Simmer with potatoes and corn

Add potatoes, corn, dried thyme, and chicken broth. Bring to a simmer, cover, and cook for 15–20 minutes until potatoes are tender.

Step 4 — Thicken the broth (optional)

In a small bowl, whisk cornstarch with 2 tbsp cold water (if using). Stir into the pot and simmer 2–3 minutes to thicken slightly.

Step 5 — Add dairy and season

Reduce heat to low. Stir in milk and half-and-half; warm gently—do not boil. Season with salt and pepper to taste.

Step 6 — Finish and serve

Stir in chopped parsley. Ladle chowder into bowls and garnish with more parsley if desired.

Zusatztipps für die Zubereitung

Achte darauf, die Milch und die Sahne bei niedriger Hitze nur sanft zu erwärmen und nicht zum Kochen zu bringen — so bleibt die Chowder cremig und samtig, ohne zu gerinnen. Wenn du eine etwas dickere Konsistenz bevorzugst, ist die optionale Maisstärke-Aufschlämmung eine einfache und wirkungsvolle Methode. Für ein besonders aromatisches Ergebnis empfehlen wir, eine Prise geräuchertes Paprikapulver hinzuzufügen, das dem Gericht eine leichte Rauchnote verleiht, die wunderbar mit dem Schinken harmoniert.

Varianten und Anpassungen

Diese Chowder lässt sich leicht an verschiedene Ernährungsweisen anpassen. Für eine fettärmere Version kannst du den Schinken durch Putenschinken ersetzen. Wer eine vegetarische Variante bevorzugt, lässt den Schinken einfach weg und verwendet Gemüsebrühe anstelle von Hühnerbrühe. Sowohl frischer als auch gefrorener Mais funktioniert in diesem Rezept hervorragend — wähle, was dir gerade zur Verfügung steht. Achte beim Kauf von Brühe und Schinken auf zertifiziert glutenfreie Produkte, wenn du eine glutenfreie Ernährung einhältst.

Serviervorschläge

Diese herzhafte Chowder macht als eigenständiges Gericht eine ausgezeichnete Figur, lässt sich aber auch wunderbar mit knusprigem Brot oder einem frischen grünen Salat kombinieren. Beim Servieren etwas frische Petersilie über die Schüsseln streuen, um Farbe und Frische hinzuzufügen. Die Chowder eignet sich auch hervorragend zum Vorbereiten: Im Kühlschrank hält sie sich bis zu drei Tage und lässt sich auf dem Herd bei niedriger Hitze sanft wieder erwärmen.

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This Light Ham and Potato Chowder with Celery and Corn is the kind of recipe that earns a permanent place in your rotation. It is simple enough for a busy weeknight yet satisfying enough to feel like a treat. With 260 calories per serving and 16 grams of protein, it nourishes without compromise. Every bowl is a reminder that comfort food does not have to be complicated—sometimes all it takes is a handful of honest ingredients, a warm pot, and a little patience. Ladle it out, scatter some parsley on top, and enjoy every spoonful.

Mix doughs, batters, and whipped cream easily for baking cakes, cookies, and everyday treats.

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Recipe FAQ

→ What type of potatoes work best in this chowder?

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

→ Can I use fresh corn instead of frozen?

Yes, fresh or frozen corn kernels both add sweetness and texture, working equally well.

→ How can I thicken the chowder without cornstarch?

Simmering the potatoes longer or mashing some in the pot helps naturally thicken the chowder.

→ Is there a recommended herb to enhance the flavor?

Dried thyme combined with fresh parsley adds an aromatic, fresh note to the chowder.

→ What can I serve alongside this chowder?

Crusty bread or a simple green salad complements the chowder well for a balanced meal.

→ How to make this dish gluten-free?

Use certified gluten-free chicken broth and ham, and avoid any thickening agents containing gluten.