Ingredients
Scale
- 2 tablespoons butter
- 1 medium onion, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 3 cups diced cooked ham
- 3 medium Yukon Gold potatoes, peeled and diced (about 1 pound)
- 2 (15-ounce) cans butter beans, drained and rinsed
- 1½ cups frozen corn
- 4 cups chicken broth
- 1 cup whole milk
- 2 teaspoons Old Bay seasoning
- 1 teaspoon dried thyme
- ½ teaspoon black pepper
- 2 bay leaves
- Salt to taste
- Fresh parsley for garnish
Instructions
- Melt the butter in a large pot or Dutch oven over medium heat. Add the onion and celery, cooking for about 5 minutes until softened. Stir in the garlic and cook for another minute until fragrant.
- Add the diced ham to the pot and cook for 2-3 minutes, stirring occasionally. The ham will release some of its smoky flavor into the vegetables.
- Pour in the chicken broth and add the potatoes, butter beans, corn, Old Bay seasoning, thyme, black pepper, and bay leaves. Bring everything to a boil, then reduce the heat to medium-low and let it simmer.
- Let the soup simmer uncovered for about 20 minutes, stirring occasionally, until the potatoes are tender when pierced with a fork. Some of the butter beans will start to break down and thicken the broth naturally.
- Use a potato masher or the back of a wooden spoon to gently mash about a third of the soup against the side of the pot. This creates a creamier texture while still leaving plenty of whole beans and chunks of potato.
- Stir in the milk and let the chowder heat through for another 2-3 minutes. Don’t let it boil once you’ve added the milk, or it might curdle. Taste and add salt if needed—the ham and Old Bay are already salty, so you might not need much.
- Remove the bay leaves and ladle the chowder into bowls. Garnish with fresh chopped parsley and serve with crusty bread or oyster crackers.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
