Creamy Potato and Smoked Ham Chowder

Name: Creamy Potato and Smoked Ham Chowder
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 6 servings
Ingredients: 1 lb smoked ham, diced; 3 large russet potatoes, peeled and cubed; 1 large onion, chopped; 2 cloves garlic, minced; 4 cups chicken broth; 2 cups whole milk; 1 cup heavy cream; 2 tbsp unsalted butter; 1 tsp dried thyme; 1 tsp smoked paprika; Salt and pepper to taste; 2 tbsp chopped fresh parsley for garnish

🕒 Prep: 15 min

🔥 Cook: 30 min

🍽 Serves: 6

★★★★★

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This Creamy Potato and Smoked Ham Chowder is a comforting bowl of warmth perfect for those chilly evenings. It's a satisfying blend of smoky, creamy goodness that brings together simple ingredients into something truly special. Whether you're a seasoned cook or just starting, this chowder is bound to become a favorite in your kitchen.

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Ingredients for Creamy Potato and Smoked Ham Chowder

Smoked ham brings a rich, smoky flavor that elevates the chowder from simple to spectacular. The russet potatoes add a hearty, filling texture, breaking down just enough to thicken the soup while still offering a bite. Onion and garlic form the aromatic base, infusing the chowder with depth. A splash of whole milk and a generous pour of heavy cream create the luxurious creamy texture that makes chowder so comforting. Chicken broth forms the flavorful liquid backbone, while butter adds richness. Dried thyme and smoked paprika round out the flavors with herbal and subtle smoky notes, respectively. Finally, a sprinkle of fresh parsley brightens the dish and adds a pop of color.

Tips & Tricks

For a thicker chowder, mash some of the potatoes against the side of the pot before adding the milk and cream.
If you prefer a smoky flavor, a few dashes of liquid smoke can enhance the smokiness.
To save time, use pre-cooked ham or even leftover holiday ham.

Serving Suggestions

This chowder pairs beautifully with a simple green salad dressed with a light vinaigrette. A warm, crusty baguette or a slice of sourdough is perfect for soaking up every last bit of creamy goodness. A crisp apple cider on the side complements the smoky and creamy flavors nicely.

Frequently Asked Questions

Can I use a different type of potato?: Yes, Yukon Gold potatoes work well and add a buttery flavor, though the texture will be slightly different.
How can I make this chowder vegetarian?: Omit the ham and use vegetable broth instead of chicken broth. You might want to add smoked paprika or liquid smoke for a hint of smokiness.
Can I freeze the chowder?: The cream can separate when frozen, but if you don't mind a slight change in texture, it can be frozen for up to 2 months.

Creamy Potato and Smoked Ham Chowder Recipe Walkthrough

Start by melting the butter in a large pot over medium heat. Once it's melted and slightly bubbly, toss in the chopped onion and minced garlic. Sauté them until they're soft and aromatic, usually about 3 to 5 minutes. You'll know they're ready when the kitchen starts smelling amazing.

Add the diced smoked ham to the pot. Let it cook for about 5 minutes, stirring occasionally. This gives the ham a chance to release its flavors and get a bit of a sear, adding depth to your chowder.

Next, add the cubed potatoes to the pot, along with the chicken broth. Sprinkle in the dried thyme and smoked paprika. Stir everything together and bring it to a gentle boil. Once boiling, reduce the heat to low, cover the pot, and let it simmer for about 20 minutes, or until the potatoes are tender when pierced with a fork.

With the potatoes cooked, stir in the whole milk and heavy cream. Keep the heat on low and let the chowder simmer for another 5 minutes, allowing the flavors to meld beautifully. Taste and season with salt and pepper to your liking.

Serve the chowder hot, garnished with a sprinkle of fresh parsley.

Why You'll Love This Recipe

Quick and easy to prepare, perfect for weeknight dinners.
Uses simple, wholesome ingredients you likely have on hand.
Smoky ham complements the creamy base perfectly.
Rich and hearty, it truly satisfies hunger and warms the soul.

Ingredients

1 lb smoked ham, diced

3 large russet potatoes, peeled and cubed

1 large onion, chopped

2 cloves garlic, minced

4 cups chicken broth

2 cups whole milk

1 cup heavy cream

2 tbsp unsalted butter

1 tsp dried thyme

1 tsp smoked paprika

Salt and pepper to taste

2 tbsp chopped fresh parsley for garnish

Step-by-step Instructions

1. In a large pot, melt butter over medium heat. Add onions and garlic, sauté until soft.

2. Stir in smoked ham and cook for 5 minutes to release flavors.

3. Add potatoes, chicken broth, thyme, and smoked paprika. Bring to a boil, then reduce heat and simmer until potatoes are tender, about 20 minutes.

4. Stir in milk and heavy cream, and continue to cook over low heat for another 5 minutes.