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Creamy Ham & Potato Chowder – Cozy, Hearty, and Easy

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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6 servings
Ingredients Method

Ingredients
  

  • 2 tablespoons unsalted butter
  • 1 tablespoon olive oil
  • 1 medium yellow onion, diced
  • 2 carrots, peeled and diced
  • 2 celery ribs, diced
  • 3 garlic cloves, minced
  • 4 cups Yukon Gold potatoes, peeled and diced into 1/2-inch cubes
  • 2 cups cooked ham, diced (use leftover or deli ham steak)
  • 4 cups low-sodium chicken broth (or ham stock)
  • 1 cup milk (whole or 2%)
  • 1 cup heavy cream (or half-and-half for lighter)
  • 2 tablespoons all-purpose flour
  • 1 bay leaf
  • 1 teaspoon dried thyme (or 2 teaspoons fresh)
  • 1/2 teaspoon smoked paprika (optional, for depth)
  • Salt and freshly ground black pepper, to taste
  • 2 green onions, thinly sliced (for garnish)
  • Fresh parsley, chopped (optional garnish)
  • Shredded cheddar or grated Parmesan (optional topping)

Method
 

  1. Prep the vegetables and ham. Dice the onion, carrots, celery, and potatoes. Cut the ham into small cubes. Mince the garlic. Keep everything ready to go.
  2. Sauté the aromatics. In a large pot or Dutch oven, heat the butter and olive oil over medium heat. Add onion, carrots, and celery with a pinch of salt. Cook 5–6 minutes, stirring, until the onions turn translucent and the carrots start to soften.
  3. Add garlic and spices. Stir in the garlic, thyme, and smoked paprika. Cook 30 seconds, just until fragrant. Don’t let the garlic brown.
  4. Build the base. Sprinkle the flour over the vegetables and stir to coat. Cook 1 minute to remove the raw flour taste. This will help thicken the chowder.
  5. Add broth and potatoes. Pour in the chicken broth while stirring to avoid lumps. Add the bay leaf, potatoes, and a pinch of pepper. Bring to a gentle boil, then reduce heat to a lively simmer.
  6. Simmer until tender. Cook 12–15 minutes, stirring occasionally, until the potatoes are fork-tender but not falling apart.
  7. Add ham and dairy. Stir in the diced ham, milk, and cream. Lower the heat to medium-low. Simmer another 5–7 minutes to warm the ham and let the flavors meld. Do not boil after adding dairy.
  8. Thicken to your liking. For a creamier texture, use a potato masher to lightly mash some of the potatoes in the pot, or remove 1 cup of chowder, blend until smooth, and stir it back in.
  9. Season and finish. Remove the bay leaf. Taste and add salt as needed (ham can be salty, so season at the end). Add more pepper to taste.
  10. Serve. Ladle into bowls and top with green onions, parsley, and cheese if you like. Serve with crusty bread, oyster crackers, or a simple side salad.