Light Ham Potato Chowder

The winter my husband got transferred to Chicago, we arrived during a blizzard with nothing but takeout menus and a suitcase full of sweaters. Our neighbor brought over a steaming pot of ham and potato chowder that night, and I swear I could feel my toes thaw out before I even took my boots off. Something about that combination of creamy broth and tender potatoes just feels like a warm hug on the coldest days. Now I make my own lighter version, and it still has that same magic.

Last February during that terrible ice storm, my sister showed up with her three kids and nowhere to go. I doubled this recipe and watched all four children polish off bowl after bowl while we caught up by the fireplace. There is something about chowder that turns ordinary dinners into gatherings, like the food itself invites you to slow down and stay awhile.

Ingredients

• Yukon Gold potatoes: These hold their shape beautifully while becoming buttery soft, unlike russets that can turn into mush
• Lean ham: Diced ham provides smoky depth and protein without overwhelming the delicate vegetable balance
• Low sodium chicken broth: This forms the flavorful base while letting you control the salt level
• Low fat milk and half and half: The combination creates creamy richness without the heavy cream calorie load
• All purpose flour: Just two tablespoons thickens the broth into that luxurious chowder consistency
• Fresh thyme: This herb pairs perfectly with ham and adds an earthy note to the sweet vegetables

Instructions

Build the flavor foundation:

Heat olive oil in a large pot over medium heat and sauté onion, celery, and carrots for 5 minutes until they soften and release their aromas

Add the aromatics:

Stir in the garlic for just 1 minute until fragrant, being careful not to let it brown and turn bitter

Combine the heartiness:

Add the diced ham and potatoes, cooking for 2 minutes while stirring to let everything start mingling together

Create the base:

Sprinkle flour over the mixture and stir constantly to coat everything evenly, then gradually pour in chicken broth while whisking to prevent any lumps from forming

Simmer to perfection:

Bring the chowder to a gentle boil, then reduce heat, cover, and let it simmer for 15 minutes until the potatoes yield easily to a fork

Add the creaminess:

Stir in the milk and half and half, heating through for 3 to 5 minutes while stirring often but never letting it come to a rolling boil

Finish with finesse:

Taste and adjust your seasonings, then ladle into bowls and scatter fresh parsley on top for a pop of color

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This recipe became my go-to the year my daughter decided she wanted to learn to cook. She made it every Sunday for a month, tweaking something each time, until she finally declared it perfect. Now whenever she visits, that is the first thing she asks to make together, standing over the pot and tasting with wooden spoons.

Making It Your Own

Sometimes I swap in turkey ham or smoked turkey when I want an even lighter version, and nobody seems to notice the difference. Frozen corn or peas work beautifully thrown in during the last few minutes of simmering, adding little bursts of sweetness and color that make the bowl look inviting. A handful of spinach stirred in right at the end wilts beautifully and adds nutrition without changing the comfort factor.

Perfect Pairings

Whole grain bread torn into chunks and dipped into the chowder turns this into a complete meal that keeps you satisfied for hours. A crisp green salad with a vinaigrette cuts through the creaminess and adds fresh contrast to each spoonful. On extra cold nights, nothing beats this alongside a grilled cheese sandwich made with sharp cheddar.

Make Ahead Magic

This chowder actually improves after a day in the refrigerator as all those flavors have time to marry and deepen. Store it in airtight containers for up to four days, reheating gently over low heat while stirring occasionally. You can freeze portions for up to three months, though the texture might change slightly upon thawing.

• Reheat slowly and add a splash of milk if it seems too thick after refrigeration
• The potatoes continue absorbing liquid, so you might need to thin it with extra broth
• Never microwave on high or the dairy can separate and become grainy

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There is something profoundly comforting about a pot of chowder bubbling away on the stove, filling the whole kitchen with that promise of warmth and sustenance. This lighter version lets you indulge in that comfort whenever the mood strikes.

Recipe Q&A

→ Can I make this chowder dairy-free?

Yes, you can substitute the milk and half-and-half with unsweetened almond milk or coconut milk. The texture will be slightly different but still delicious. You may want to add a bit more flour or potato to help thicken the broth.

→ What's the best way to store leftovers?

Store in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stovetop or in the microwave, adding a splash of milk or broth if it thickens too much.

→ Can I freeze this chowder?

Yes, it freezes well for up to 2-3 months. Let it cool completely before freezing. Thaw in the refrigerator overnight and reheat gently, stirring occasionally.

→ How can I make it even lighter?

Use fat-free half-and-half or additional milk instead of half-and-half. You can also reduce the amount of ham or use smoked turkey for a leaner protein option.

→ What vegetables work well as additions?

Frozen corn, peas, or diced bell peppers can be added during the last 5 minutes of cooking. Avoid watery vegetables like zucchini which might make the chowder too thin.