Light Ham Potato Chowder (Printable)

Creamy chowder blending ham, potatoes, corn, and celery in a light, savory broth.

# Components:

→ Vegetables

01 - 2 cups Yukon Gold potatoes, peeled and diced
02 - 1 cup celery, diced
03 - 1 cup frozen or fresh sweet corn kernels
04 - 1 small onion, finely chopped
05 - 2 cloves garlic, minced

→ Proteins

06 - 1 cup lean cooked ham, diced

→ Dairy

07 - 1 cup low-fat milk
08 - 1/2 cup half-and-half or light cream

→ Pantry

09 - 3 cups low-sodium chicken broth
10 - 2 tablespoons olive oil
11 - 2 tablespoons cornstarch, optional for thickening
12 - Salt and black pepper to taste

→ Herbs and Spices

13 - 1/2 teaspoon dried thyme
14 - 2 tablespoons fresh parsley, chopped plus more for garnish

# Directions:

01 - Heat olive oil in a large pot over medium heat. Add onion and celery; sauté for 4 to 5 minutes until softened.
02 - Stir in garlic and diced ham; cook for 2 minutes until fragrant.
03 - Add potatoes, corn, dried thyme, and chicken broth. Bring to a simmer, cover, and cook for 15 to 20 minutes until potatoes are tender.
04 - In a small bowl, whisk cornstarch with 2 tablespoons cold water if using. Stir into the pot and simmer 2 to 3 minutes to thicken slightly.
05 - Reduce heat to low. Stir in milk and half-and-half; warm gently without boiling. Season with salt and pepper to taste.
06 - Stir in chopped parsley. Ladle chowder into bowls and garnish with additional parsley if desired.

# Expert Advice:

01 -
  • Ready in 45 minutes — just 15 minutes of prep and 30 minutes of cooking.
  • Lighter than classic chowder — uses low-fat milk and half-and-half instead of heavy cream.
  • Gluten-free friendly — naturally free of gluten when using certified gluten-free broth and ham.
  • Family-approved flavors — sweet corn, savory ham, and creamy potatoes in every spoonful.
  • Easy to customize — swap ham for turkey ham or go vegetarian with vegetable broth.
02 -
  • Don't boil the dairy — add milk and half-and-half over low heat and warm gently to keep the chowder smooth and creamy.
  • Dice evenly — cut potatoes and celery into similar-sized pieces so everything cooks at the same rate.
  • Use the cornstarch slurry if you prefer a thicker chowder; skip it for a brothier, lighter result.
  • Add smoked paprika for an extra layer of depth and a subtle smoky flavor that complements the ham beautifully.
  • Fresh or frozen corn both work equally well — no need to thaw frozen corn before adding it to the pot.
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