Comforting chowder with potatoes, ham, corn, and celery in a light, creamy broth for a cozy meal.
# 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
12 - Salt and black pepper to taste
→ Herbs and Spices
13 - 1/2 teaspoon dried thyme
14 - 2 tablespoons fresh parsley, chopped
# Directions:
01 - Heat 2 tablespoons olive oil in a large pot over medium heat. Add chopped onion and diced celery; sauté for 4 to 5 minutes until softened.
02 - Stir in minced garlic and diced ham; cook for 2 minutes until fragrant.
03 - Add diced potatoes, corn kernels, dried thyme, and low-sodium chicken broth. Bring to a simmer, cover, and cook for 15 to 20 minutes until potatoes are tender.
04 - In a small bowl, whisk 2 tablespoons cornstarch with 2 tablespoons cold water. Stir the slurry into the pot and simmer for 2 to 3 minutes to thicken slightly.
05 - Reduce heat to low. Stir in 1 cup low-fat milk and 1/2 cup half-and-half; warm gently without boiling. Season with salt and black pepper to taste.
06 - Stir in chopped fresh parsley. Ladle chowder into bowls and garnish with additional parsley if desired.
