# What You'll Need:
→ Meats
01 - 2 cups cooked ham, diced
→ Vegetables
02 - 4 cups potatoes, peeled and diced (about 4 medium potatoes)
03 - 1 cup carrots, diced
04 - 1 cup celery, diced
05 - 1 medium onion, finely chopped
06 - 2 cloves garlic, minced
→ Dairy
07 - 2 cups whole milk
08 - 1 cup heavy cream
09 - 3 tablespoons unsalted butter
→ Pantry
10 - 4 cups low-sodium chicken broth
11 - 2 tablespoons all-purpose flour (or gluten-free flour if required)
12 - Salt and freshly ground black pepper, to taste
13 - 1/2 teaspoon dried thyme
14 - 1/4 teaspoon smoked paprika (optional)
→ Garnish (optional)
15 - 2 tablespoons fresh parsley, chopped
# Directions:
01 - Melt unsalted butter in a large pot or Dutch oven over medium heat. Add chopped onion, diced carrots, and celery, stirring occasionally for 5–6 minutes until vegetables begin to soften.
02 - Add minced garlic and continue cooking for 1 minute until aromatic.
03 - Sprinkle in all-purpose flour and stir continuously for 2 minutes to create a roux.
04 - Gradually pour in low-sodium chicken broth, whisking steadily to eliminate any lumps.
05 - Add diced potatoes, dried thyme, smoked paprika, and season with salt and freshly ground black pepper. Raise heat until boiling, then reduce to low, cover, and simmer for 15–20 minutes until potatoes are fork-tender.
06 - Stir in diced cooked ham, whole milk, and heavy cream. Simmer uncovered for an additional 10 minutes, stirring occasionally until the chowder thickens and achieves a creamy consistency.
07 - Taste and further adjust seasoning with salt or pepper as needed.
08 - Portion into bowls and garnish with fresh parsley if desired.
