Leichter Schinken Kartoffel Eintopf

There was an afternoon when my neighbor stopped by with a bag of fresh corn from her garden, and I realized I had some leftover ham in the fridge. Instead of the usual sandwich routine, I thought about what would warm us both up while we sat on the porch talking. That's when this chowder came together—nothing fancy, just honest vegetables and a creamy broth that made the kitchen smell like comfort. It became the kind of soup you make without overthinking, letting the simplicity be its own kind of magic.

I made this for my sister when she was going through a rough week, and watching her take that first spoonful—the way her shoulders relaxed—reminded me why cooking for people matters. She asked for the recipe that same evening, which told me everything I needed to know about how simple, genuine food can become exactly what someone needs.

Ingredients

• Yukon Gold potatoes: These waxy potatoes hold their shape instead of turning to mush, giving you that satisfying bite you want in every spoonful.
• Celery: It builds the flavor foundation quietly—don't skip it or you'll notice something missing from the overall depth.
• Sweet corn: Frozen works just as well as fresh, and it adds both sweetness and a texture that makes the chowder feel substantial.
• Lean cooked ham: Look for good quality ham without too much sodium, since it seasons the entire pot as it simmers.
• Low-fat milk and half-and-half: This combination gives you creaminess without heaviness—it's the balance that makes this chowder feel indulgent and light at the same time.
• Low-sodium chicken broth: This is your base, so use something you'd actually drink on its own, not the tinny stuff that sits in the back of the cupboard.
• Cornstarch: Optional, but it's your secret weapon if you like your chowder a touch thicker and silkier.
• Dried thyme: A small amount goes a long way, adding an earthy whisper that ties everything together.

Instructions

Start with the aromatics:

Heat your olive oil over medium heat and let the onion and celery soften together—you'll know it's right when the kitchen starts smelling like something good is happening. This takes about 4–5 minutes, and it's worth not rushing.

Build the flavor base:

Add your garlic and ham, stirring for a couple of minutes so the ham releases its salty, savory notes into the oil. You'll notice the aroma shift from sweet vegetables to something richer and more complex.

Create the broth:

Add your potatoes, corn, thyme, and broth, then bring everything to a gentle simmer with the lid on. Let it bubble quietly for 15–20 minutes while the potatoes become tender enough to break with a wooden spoon.

Thicken if you like:

If you want a silkier texture, whisk cornstarch with cold water in a small bowl and stir it in, simmering for another 2–3 minutes until it becomes slightly creamy. Skip this step if you prefer a brothier chowder.

Gentle dairy finish:

Lower the heat and stir in your milk and half-and-half slowly, warming everything together without letting it boil—boiling breaks the cream and makes it grainy. This is the moment where it transforms from broth into real chowder.

Season and serve:

Taste it, adjust your salt and pepper, then add the fresh parsley at the last second so it stays bright green. Ladle it into bowls and watch people's faces as they take that first spoonful.

Merken

There's something about serving this soup with crusty bread that makes an ordinary Tuesday feel like celebration. The way people linger over their bowls, asking for seconds without you having to ask, proves that you don't need complicated techniques to create moments worth remembering.

The Flexibility Factor

What I love most about this chowder is how it bends without breaking. Turkey ham makes it lighter, or you can skip the meat entirely and use vegetable broth for something completely different. I've added a pinch of smoked paprika when I wanted a subtle smoke, and once I threw in some diced bell peppers because they were sitting on the counter looking lonely. Each version tastes like the version before it, but also like something new.

Timing and Leftovers

This chowder is one of those rare dishes that actually tastes better the next day, when the flavors have had time to get to know each other. It reheats gently on the stovetop over low heat, and it stores beautifully in the fridge for up to four days. I've also frozen it successfully, though I usually add the parsley fresh after reheating so it doesn't turn dark and lose its brightness.

The Details That Matter

I learned the hard way that the size of your dice affects everything—too-large chunks mean uneven cooking, while too-small pieces disappear into the broth and become invisible. Aim for roughly half-inch cubes of potato and ham, and your chowder will have the texture and mouthfeel that makes it feel intentional and thoughtful.

• Taste the broth before you add dairy, because this is your last chance to adjust the salt and seasoning.
• If you're feeding someone with dairy sensitivity, you can use plant-based milk and cream alternatives, though the flavor will shift slightly toward something brighter.
• Fresh parsley at the end isn't decoration—it's a flavor boost that wakes up the whole bowl.

Merken

This chowder proves that the most comforting meals aren't the ones that demand your attention—they're the ones that ask you to simply show up, gather good ingredients, and trust the process. Make it tonight, and you'll have something warm waiting for you tomorrow.

Rezept-Fragen

→ Wie wird der Eintopf sämig?

Das Andicken erfolgt optional mit einer Mischung aus Maisstärke und Wasser, die kurz vor Ende des Kochens untergerührt wird.

→ Kann Schinken durch eine Alternative ersetzt werden?

Ja, Sie können Puten-Schinken für eine fettärmere Variante nutzen oder den Schinken weglassen und stattdessen Gemüsebrühe verwenden.

→ Wie lange dauert die Zubereitung?

Die Gesamtzeit beträgt etwa 45 Minuten: 15 Minuten Vorbereitung und 30 Minuten Kochzeit.

→ Welche Kräuter passen besonders gut dazu?

Getrockneter Thymian und frische Petersilie geben dem Eintopf eine frische, würzige Note.

→ Ist das Gericht glutenfrei?

Ja, bei Verwendung von glutenfreien Zutaten wie zertifizierter Brühe und Schinken ist das Gericht glutenfrei.