Potatoe Vegetable Chowder

This potato vegetable chowder is thick, creamy, and packed with enough chunks of ham, diced potatoes, and mixed vegetables to make it a full meal in a bowl. The roux-thickened milk base gives it that classic chowder body without needing heavy cream.

Building the base with a butter-flour roux cooked until smooth and bubbly is what gives the chowder its silky thickness. Adding the milk and water gradually while stirring prevents lumps and creates a consistent, velvety base before any of the chunky ingredients go in.

Thyme is a quiet workhorse here. Just a quarter teaspoon perfumes the entire pot with a warm, herbal flavor that ties the ham and vegetables together.

Chef Tips

• Use cooked, diced potatoes so they hold their shape in the soup. Raw potatoes simmered directly in milk can break down and make the chowder starchy and gummy.
• Thaw the frozen mixed vegetables before adding. Dumping them in frozen drops the temperature and delays the simmer.
• Stir occasionally during the final 10-minute simmer. Milk-based soups scorch on the bottom if left unattended.

Variations

• Add a cup of shredded cheddar stirred in at the end for a cheesier, richer chowder.
• Swap ham for crumbled bacon and add a handful of corn kernels for a more Southwestern feel.
• Stir in a handful of fresh chopped parsley right before serving for brightness and color.