Creamy Ham Potato Chowder: A Delicious Comfort Food Recipe

Creamy Ham Potato Chowder is a delightful dish that warms the soul and satisfies the palate. As the chill of autumn settles in, there’s nothing quite like a steaming bowl of this hearty chowder to bring comfort and joy to your dining table. This recipe has its roots in traditional American cuisine, where hearty ingredients come together to create a meal that is both nourishing and delicious. The combination of tender potatoes, savory ham, and a rich, creamy broth makes this chowder a favorite among families and friends alike.

People love Creamy Ham Potato Chowder not only for its incredible taste and velvety texture but also for its convenience. It’s a one-pot wonder that can be whipped up in no time, making it perfect for busy weeknights or cozy gatherings. The flavors meld beautifully, creating a dish that feels indulgent yet is simple to prepare. Join me as we dive into this comforting recipe that is sure to become a staple in your home!

Ingredients:

• 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)
• 2 tablespoons butter
• 1 teaspoon dried thyme
• 1 teaspoon dried parsley
• Salt and pepper to taste
• Optional: chopped green onions or chives for garnish

Preparing the Ingredients

1. Start by peeling and dicing the potatoes into small cubes, about 1-inch in size. This will help them cook evenly and quickly in the chowder. 2. Next, chop the onion finely. I like to use a sharp knife for this to make the process smoother. 3. Mince the garlic cloves. If you have a garlic press, it can save you some time! 4. Dice the ham into bite-sized pieces. If you’re using leftover ham, this is a great way to utilize it. 5. Measure out the chicken broth, heavy cream, and milk, and set them aside for later.

Cooking the Chowder

1. In a large pot or Dutch oven, melt the butter over medium heat. Once it’s melted and bubbling, add the chopped onion. Sauté the onion for about 3-4 minutes until it becomes translucent and fragrant. 2. Add the minced garlic to the pot and sauté for an additional minute. Be careful not to let the garlic burn, as it can turn bitter. 3. Now, it’s time to add the diced potatoes and the diced ham to the pot. Stir everything together to combine. 4. Pour in the chicken broth, ensuring that the potatoes are fully submerged. Bring the mixture to a boil over high heat. 5. 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 when pierced with a fork. 6. After the potatoes are cooked, add the frozen corn to the pot. If you’re using fresh corn, you can add it at this stage as well. Stir to combine. 7. Pour in the heavy cream and milk, stirring gently to incorporate. This will give the chowder its creamy texture. 8. Add the dried thyme and parsley, and season with salt and pepper to taste. I usually start with about 1 teaspoon of salt and ½ teaspoon of pepper, then adjust according to my preference. 9. Allow the chowder to simmer for an additional 5-10 minutes, stirring occasionally. This will help the flavors meld together beautifully.

Final Touches and Serving

1. Once the chowder has thickened slightly and is heated through, taste it one last time. Adjust the seasoning if necessary. 2. If you prefer a thicker chowder, you can use a potato masher to mash some of the potatoes in the pot. This will create a creamier consistency without needing to add any thickeners. 3. Ladle the chowder into bowls, and if you like, sprinkle some chopped green onions or chives on top for a pop of color and flavor. 4. Serve the chowder hot, and enjoy it with some crusty bread or crackers on the side for dipping.

Storage and Reheating

1. 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. 2. To reheat, simply pour the chowder into a pot and warm it over low heat, stirring occasionally. You may need to add a splash of milk or broth to loosen it up, as it can thicken when stored. 3. Alternatively, you can reheat individual portions in the microwave. Just be sure to cover the bowl to prevent splatters.

Tips for Customization

1. If you want to add more vegetables, consider including diced carrots or celery when you sauté the onions. They add great flavor and nutrition. 2. For a spicier kick, you can add a pinch of cayenne pepper or some diced jalapeños. 3. If you’re looking for a lighter version, you can substitute half-and-half for the heavy cream and use low-fat milk instead of whole milk. 4. For a vegetarian option, you can replace the ham with diced mushrooms or

Conclusion:

In summary, this Creamy Ham Potato Chowder is an absolute must-try for anyone looking to warm their hearts and bellies with a comforting bowl of goodness. The combination of tender potatoes, savory ham, and a rich, creamy broth creates a delightful harmony of flavors that is sure to please even the pickiest eaters. Plus, it’s incredibly easy to whip up, making it perfect for busy weeknights or cozy weekends. For serving suggestions, I love to pair this chowder with some crusty bread or a fresh garden salad to balance out the richness. You can also get creative with variations—try adding in some corn for a touch of sweetness, or toss in a handful of spinach for a pop of color and nutrition. If you’re feeling adventurous, a sprinkle of smoked paprika or a dash of hot sauce can elevate the flavor profile even further! I wholeheartedly encourage you to give this Creamy Ham Potato Chowder a try. I promise it will become a staple in your recipe rotation. Once you’ve made it, I’d love to hear about your experience! Share your thoughts, any tweaks you made, or even a photo of your delicious creation. Let’s spread the love for this comforting dish together!

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