Creamy Ham and Potato Chowder Recipe

Craving a cozy, filling soup that warms you from the inside out? This Ham and Potato Chowder is the perfect answer. It’s creamy, rich, and packed with flavors that turn a simple meal into a delightful experience. Ideal for chilly evenings or when you’re in need of comfort food, this chowder is a must-try.

Imagine the savory taste of chunks of ham mingling with tender potatoes in a creamy broth. This chowder is not just another soup; it’s a heartwarming dish that brings family and friends together around the table, sparking joy with each spoonful.

Whether you’re feeding a crowd or just looking for an easy weeknight dinner, this Ham and Potato Chowder is guaranteed to impress. Plus, it’s easy to whip up with ingredients you probably already have at home!

Delicious Ham and Potato Chowder

A creamy soup with ham and potatoes, garnished with parsley, in a rustic setting with bread.

This chowder is a comforting blend of hearty ham, tender potatoes, and a creamy base. Each bite is a celebration of flavors, with a perfect balance of richness and savory goodness.

The taste is luscious and satisfying, with the saltiness of the ham perfectly complementing the creaminess of the soup, making it a delightful dish to savor, especially on cold days.

Ingredients

1 tablespoon olive oil
1 medium onion, chopped
2 cloves garlic, minced
4 medium potatoes, peeled and diced
2 cups cooked ham, cubed
4 cups chicken broth
1 cup heavy cream
1 teaspoon salt, adjust to taste
1/2 teaspoon black pepper
1/2 teaspoon dried thyme
Chopped fresh parsley for garnish

Instructions

Sauté Aromatics: In a large pot, heat the olive oil over medium heat. Add the chopped onion and minced garlic, sautéing until softened and fragrant, about 3-4 minutes.
Combine Ingredients: Add the diced potatoes and cubed ham to the pot. Pour in the chicken broth and bring to a boil. Reduce heat and let it simmer for 15-20 minutes or until the potatoes are tender.
Blend for Creaminess: Stir in the heavy cream, salt, pepper, and thyme. Let it cook for an additional 5 minutes to heat through. Adjust seasoning as needed.
Serve: Ladle the chowder into bowls and garnish with chopped parsley. Enjoy hot with crusty bread on the side.