Light Ham Potato Chowder (Printable)

Creamy soup featuring tender potatoes, lean ham and sweet vegetables in a lighter, velvety broth.

# What You Need:

01 - 3 cups Yukon Gold potatoes, peeled and diced

02 - 1 cup celery, diced

03 - 1 cup carrots, diced

04 - 1 medium yellow onion, finely chopped

05 - 2 cloves garlic, minced

06 - 1 ½ cups lean ham, diced

07 - 3 cups low-sodium chicken broth

08 - 1 cup low-fat milk

09 - ½ cup fat-free half-and-half or milk of choice

10 - 2 tbsp all-purpose flour

11 - 1 tbsp olive oil

12 - ½ tsp dried thyme

13 - ½ tsp freshly ground black pepper

14 - ¼ tsp salt

15 - 2 tbsp chopped fresh parsley

01 - Heat olive oil in a large pot over medium heat. Add onion, celery, and carrots. Sauté for 5 minutes until softened.

02 - Stir in minced garlic and cook for 1 minute until fragrant.

03 - Add diced ham and potatoes to the pot. Cook for 2 minutes, stirring occasionally.

04 - Sprinkle flour evenly over the mixture. Stir well to coat vegetables and ham completely.

05 - Gradually pour in chicken broth while stirring to prevent lumps. Add thyme, salt, and pepper. Bring to a gentle boil.

06 - Reduce heat to low, cover, and simmer for 15 minutes until potatoes are fork-tender.

07 - Stir in milk and half-and-half. Heat through for 3 to 5 minutes without boiling, stirring frequently.

08 - Taste and adjust seasonings as desired. Ladle into bowls, garnish with fresh parsley, and serve hot.

01 -

It delivers all the velvety comfort you crave without the post-soup heaviness
The simple ingredients come together in under an hour for those 'I need warmth now' moments

02 -

Never let the soup boil after adding dairy or it will curdle and ruin the texture
Dicing all vegetables to the same size ensures even cooking and a better eating experience

03 -

Mash a few potatoes against the side of the pot before adding milk for extra body without extra cream
Leftover holiday ham is perfect here and adds even more nostalgia to the bowl