Description
This creamy ham potato chowder is a comforting dish filled with tender potatoes, savory ham, and sweet corn, making it perfect for chilly days. It’s a delightful blend of flavors that warms the heart and satisfies the soul.
Ingredients
Scale
- 4 medium-sized potatoes, peeled and diced
- 1 cup diced ham (smoked or cooked)
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 3 cups chicken broth
- 1 cup heavy cream
- 1 cup milk
- 1 cup frozen corn (or fresh if in season)
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley
- Salt and pepper to taste
- 2 tablespoons olive oil or butter
- Optional: chopped green onions or chives for garnish
Instructions
- Start by gathering all your ingredients. Its always easier to have everything at hand before you begin cooking.
- In a large pot or Dutch oven, heat the olive oil or butter over medium heat.
- Add the chopped onion to the pot. Sauté for about 3-4 minutes until the onion becomes translucent and fragrant.
- Next, toss in the minced garlic and sauté for an additional minute, being careful not to burn it.
- Add the diced potatoes and the diced ham to the pot. Stir everything together to combine.
- Pour in the chicken broth, ensuring that the potatoes and ham are fully submerged.
- Bring the mixture to a boil over high heat. Once boiling, reduce the heat to low and cover the pot. Let it simmer for about 15-20 minutes, or until the potatoes are tender.
- Once the potatoes are tender, add the frozen corn and let it cook for another 5 minutes.
- Pour in the heavy cream and milk, stirring well to combine.
- Add the dried thyme and parsley, and season with salt and pepper to taste. Adjust as needed.
- Let the chowder simmer for an additional 5-10 minutes, allowing the flavors to meld together.
- Once heated through, ladle the chowder into bowls while its still hot.
- Garnish with chopped green onions or chives if desired.
- Serve with crusty bread or crackers on the side. Enjoy!
Notes
- If you have leftovers, let the chowder cool completely before transferring it to an airtight container. It can be stored in the refrigerator for up to 3 days.
- To reheat, warm it on the stove over low heat, stirring occasionally. You may need to add a splash of milk or broth to loosen it up.
- This chowder also freezes well! Just leave out the cream if you plan to freeze it, as dairy can separate when thawed. Add the cream back in when reheating.
- Prep Time: 15 minutes
- Cook Time: 30 minutes