Ham & Potato Chowder

This stovetop ham and potato chowder is the kind of soup you throw together when you’ve got leftover ham in the fridge and potatoes in the pantry. Cubed potatoes simmer until tender, then a simple flour slurry thickens the broth before milk goes in to make it creamy without any heavy cream.

The green bell pepper and onion sautéed in butter build the flavor base. Paprika adds a subtle warmth and a little color to the broth. Once the potatoes are soft and the soup has thickened, whole-kernel corn and diced ham go in at the end so both stay distinct in texture rather than getting mushy.

This is a great use for holiday ham leftovers. The saltiness of cured ham seasons the whole pot, so taste before adding extra salt.

Chef Tips

• Cut potatoes into even ½-inch cubes so they cook at the same rate.
• Stir the flour slurry constantly when adding it to avoid lumps. If you do get lumps, a quick whisk will smooth things out.
• Use whole milk for the creamiest result. Skim milk works but the chowder will be thinner.
• Don’t boil after adding the milk or it may curdle. Keep it at a gentle simmer.

Variations

• Add diced celery to the sauté for extra crunch and flavor.
• Stir in shredded cheddar cheese at the end for a loaded potato-style chowder.
• Swap ham for cooked bacon or smoked sausage.