Light Ham Potato Chowder (Printable Version)

A creamy chowder blending potatoes, ham, sweet corn, and celery for a cozy, satisfying meal.

# What You'll Need:

→ 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

→ Meats

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

# How To Make It:

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, which means weeknight dinner that doesn't feel rushed or compromised.
  • Creamy without the guilt, because it leans on half-and-half and milk instead of heavy cream.
  • Forgiving enough that you can throw in what you have, but structured enough to feel intentional.
02 -
  • Never let the dairy come to a boil or it will curdle and ruin the silky texture you're working toward—low heat and patience are non-negotiable here.
  • The ham is already salty, so taste the chowder before you salt it aggressively or you'll end up with something that tastes like the ocean.
03 -
  • If you're making this ahead, wait to add the dairy until you reheat it, which prevents any chance of curdling and keeps the flavor bright.
  • A wooden spoon is your best friend here—it won't scrape the bottom of the pot too aggressively, and it lets you feel the thickness of the chowder as you stir.
Go Back