Comforting chowder with potatoes, lean ham, corn, and celery in a creamy, light broth perfect for cozy meals.
# 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
→ 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 & Spices
13 - 1/2 teaspoon dried thyme
14 - 2 tablespoons fresh parsley, chopped (additional for garnish)
# Cooking Steps:
01 - Heat olive oil in a large soup pot over medium heat. Add diced onion and celery, sautéing for 4 to 5 minutes until vegetables soften and become translucent.
02 - Stir in minced garlic and diced ham, cooking for 2 minutes until the mixture becomes fragrant.
03 - Add diced potatoes, corn kernels, dried thyme, and low-sodium chicken broth to the pot. Bring to a gentle simmer, cover with a lid, and cook for 15 to 20 minutes until potatoes are fork-tender.
04 - In a small bowl, whisk cornstarch with 2 tablespoons cold water to form a smooth slurry if using. Stir the slurry into the pot and simmer for 2 to 3 minutes until the chowder reaches desired consistency.
05 - Reduce heat to low. Stir in milk and half-and-half, warming gently without allowing the mixture to boil. This prevents curdling of the dairy components.
06 - Stir in chopped fresh parsley. Season with salt and black pepper to taste. Ladle chowder into serving bowls and garnish with additional parsley as desired.
