Description
A creamy and comforting Ham Chowder loaded with potatoes, carrots, corn, and savory ham. Perfect for a chilly day!
Ingredients
Scale
- 1 tablespoon olive oil
- 1 cup diced yellow onion
- 2 cloves garlic, minced
- 4 cups chicken broth
- 2 cups peeled and diced Yukon Gold potatoes (about 1/2-inch dice)
- 1 cup diced carrots (about 1/4-inch dice)
- 1/2 teaspoon dried thyme
- 1/4 teaspoon black pepper
- 1/4 teaspoon red pepper flakes (optional)
- 2 cups diced cooked ham (about 1/2-inch dice)
- 1 cup heavy cream
- 1/2 cup frozen corn
- 1/4 cup chopped fresh parsley, for garnish
- Salt to taste
Instructions
- Heat olive oil in a large pot or Dutch oven over medium heat. Add diced onion and cook until softened and translucent (5-7 minutes), stirring occasionally. Add minced garlic and cook until fragrant (30 seconds – 1 minute), stirring constantly.
- Pour in chicken broth, scraping up any browned bits from the bottom of the pot. Add diced Yukon Gold potatoes and diced carrots.
- Add dried thyme, black pepper, and red pepper flakes (if using).
- Bring the mixture to a simmer, then reduce heat to low, cover, and simmer for 15-20 minutes, or until potatoes are tender.
- Stir in diced cooked ham.
- Pour in heavy cream and add frozen corn.
- Heat the chowder through, stirring occasionally, until warmed through. Do not boil.
- Taste and season with salt to taste.
- Ladle the chowder into bowls and garnish with chopped fresh parsley. Serve immediately.
Notes
- Use any cooked ham you like (leftover holiday ham, deli ham, or ham steak).
- Add other vegetables like celery, bell peppers, or peas.
- Adjust red pepper flakes to your preference.
- For a creamier chowder, partially blend with an immersion blender before adding cream.
- Use milk instead of heavy cream and lower-fat ham.
- Store leftovers in the refrigerator for up to 3 days. Reheat gently.
- Freezing may change the texture of the potatoes. Undercook potatoes slightly if freezing.
- Serve with crusty bread or crackers. Top with sour cream, Greek yogurt, or shredded cheese. Garnish with fresh herbs.
- Prep Time: 15 minutes
- Cook Time: 35 minutes