Comforting chowder combining potatoes, ham, corn, and celery in a creamy, light broth.
# What You 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
→ Meats
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 and Spices
13 - 1/2 teaspoon dried thyme
14 - 2 tablespoons fresh parsley, chopped, plus additional for garnish
# How To Make It:
01 - Heat olive oil in a large pot over medium heat. Add onion and celery, sautéing for 4 to 5 minutes until softened and fragrant.
02 - Stir in minced garlic and diced ham, cooking for 2 minutes until the mixture becomes aromatic and ham is heated through.
03 - Add diced potatoes, corn kernels, dried thyme, and chicken broth to the pot. Bring to a simmer, cover, and cook for 15 to 20 minutes until potatoes are tender.
04 - In a small bowl, whisk cornstarch with 2 tablespoons cold water if using. Stir the slurry into the pot and simmer for 2 to 3 minutes to achieve desired thickness.
05 - Reduce heat to low and stir in milk and half-and-half, warming gently without allowing the mixture to boil. Season with salt and pepper to taste.
06 - Stir in chopped parsley. Ladle chowder into bowls and garnish with additional fresh parsley if desired.
