Save This light chowder combines tender Yukon Gold potatoes with diced lean ham and aromatic vegetables in a velvety, low-fat broth. The dish starts with sautéed onions, celery and carrots, then builds layers of flavor with garlic, ham and potatoes. A roux thickens the broth before simmering until potatoes are tender. The final touch of low-fat milk and half-and-half creates a creamy texture without heavy cream. Perfect for those seeking comfort food with a lighter twist.
The first snow had just started falling when my friend Sarah dropped by unexpectedly, shivering and pink-cheeked. I raided the fridge and found leftover ham from Sunday dinner and a bag of potatoes that needed using. That impromptu afternoon taught me that chowder doesn't need heavy cream to feel like a hug in a bowl.
Last winter my neighbor was recovering from surgery and couldn't handle rich foods, so I lightened up my grandmother's chowder recipe. She called me two days later asking for the recipe, saying it was the first thing that actually tasted good and made her feel cared for.
Ingredients
- Yukon Gold potatoes: These hold their shape beautifully while becoming tender enough to almost melt in your spoon
- Fresh thyme: Adds an earthy brightness that cuts through the richness without overpowering the ham
- Low-sodium chicken broth: Lets the natural flavors shine while keeping salt levels in check
- Fat-free half-and-half: Provides silkiness without the heavy cream calories
- Lean ham: Brings smoky depth and satisfying protein in every bite
Instructions
- Build your flavor foundation:
- Heat olive oil in your largest pot over medium heat, then add onion, celery, and carrots. Let them soften for about 5 minutes until the kitchen starts smelling wonderful and the vegetables turn translucent.
- Wake up the garlic:
- Toss in the minced garlic and stir constantly for just 1 minute until fragrant. You want it to release its aroma without browning, which can make it taste bitter.
- Bring in the heartiness:
- Add the diced ham and potatoes, cooking for 2 minutes while stirring occasionally. The flour coating will help thicken the broth later, so make sure everything gets dusted evenly.
- Create the silky base:
- Pour in the chicken broth gradually while stirring to prevent any lumps from forming. Add your thyme, salt, and pepper, then bring everything to a gentle bubble.
- Let it simmer into comfort:
- Reduce heat to low, cover, and let it cook for 15 minutes until a fork slides easily through the potatoes. The broth should start looking slightly thicker and more velvety.
- Add the creamy finish:
- Pour in the milk and half-and-half, stirring constantly. Let it warm through for 3 to 5 minutes without boiling. Dairy can separate if it gets too hot, so keep it at a gentle simmer.
- Make it yours:
- Taste and adjust the seasonings. Sometimes it needs a pinch more salt or an extra crack of pepper to reach perfection.
Save My daughter used to request this on every rainy day, and eventually it became our stormy Sunday tradition. We'd watch the rain hit the windows while the pot bubbled away, making the whole house feel safe and warm.
Make-Ahead Magic
This chowder actually tastes better the next day when the flavors have had time to become friends. Store it in the refrigerator for up to three days, but hold off on adding the dairy until you reheat it.
Perfect Pairings
A slice of crusty whole grain bread is perfect for soaking up every last drop. If you want something lighter, a simple green salad with vinaigrette cuts through the creaminess beautifully.
Customization Station
Don't be afraid to make this recipe your own based on what you have on hand. The basic formula is forgiving and welcoming to variations.
- Frozen corn or peas add pops of color and sweetness
- A handful of spinach stirred in at the end adds nutrition without changing the flavor profile
- Turkey ham or smoked turkey work wonderfully for a different smoky dimension
Save There's something about making soup that feels like an act of love, both for yourself and whoever you're sharing it with. This lighter version lets you indulge that feeling without compromise.
Recipe FAQs
- → Can I make this chowder dairy-free?
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Yes, you can substitute the milk and half-and-half with unsweetened almond milk or coconut milk. The chowder will have a lighter texture but maintains its creamy appearance. You may need to adjust seasoning slightly as plant-based milks have different flavor profiles.
- → What's the best type of potato for this chowder?
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Yukon Gold potatoes work best as they hold their shape well during cooking and have a naturally creamy texture. Russet potatoes can also be used, but they tend to break down more easily. Avoid waxy potatoes like red or new potatoes as they won't achieve the desired creamy consistency.
- → How can I make this even lighter?
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For an even lighter version, use fat-free half-and-half or additional milk instead of the half-and-half. You can also reduce the amount of olive oil to ½ tablespoon or use cooking spray. Adding extra vegetables like celery and carrots increases volume without adding significant calories.
- → Can I freeze this chowder?
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This chowder freezes well for up to 3 months. Let it cool completely before freezing in airtight containers. The texture may change slightly upon reheating - the potatoes may become softer and the broth might separate slightly. Stir well when reheating and consider adding a splash of milk to restore creaminess.
- → What bread pairs best with this chowder?
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Whole grain bread or crusty French bread works beautifully with this chowder. The hearty texture complements the creamy soup, and the bread is perfect for dipping. For a lighter option, try serving with whole grain crackers or a side salad with a light vinaigrette dressing.
