Ham Chowder -- The Meal That Carries the Meaning

April 2021. The cherry tree bloomed again and I stood under it again with my coffee and let the petals land on my shoulders. The second time I've done this since the pandemic changed everything. The cherry tree does not care about any of that. The cherry tree just blooms.

The book is at thirty thousand words. The Grace section is written. I went back and read it this week and it's the truest thing I've ever put on paper — not because it's the saddest but because it's the most honest about what happens when you lose something and decide to keep going. About what cooking gave me that nothing else could. About the workshops and why they started and what they're for.

I sent those chapters to Susan and she called me the next day and said, "This is what I hoped for. This is why I reached out to you." She said the writing was real. She said readers would feel it. I said I hoped so. She said I should stop hoping and trust it.

I'm trying to learn that. Trust the thing you've made instead of worrying whether it's good enough. The chicken soup video that started all this — I didn't know it was good. I just posted it because Kara told me to and I was tired of having reasons not to. The book might need the same permission from me: just let it be what it is.

Easter week. I made the lemon bundt cake and the glazed ham and sat at the table with my four children and my husband and thanked God for all of them, silently, the way you do when the words aren't enough and the meal has to carry the meaning.

After Easter dinner—the glazed ham, the lemon bundt cake, the four kids around the table and that quiet, wordless gratitude—I always find myself wanting to hold onto the meal a little longer. Ham chowder is how I do that. It takes the centerpiece of the holiday and turns it into something warm and unhurried, something that asks nothing of you except to sit down and eat. It felt right this year, especially: if the book is teaching me to trust what I’ve made, a pot of chowder is a good place to practice.

Ham Chowder

Prep Time: 15 minutes | Cook Time: 35 minutes | Total Time: 50 minutes | Servings: 6

Ingredients

• 2 cups cooked ham, diced
• 3 cups russet potatoes, peeled and cubed (about 3 medium)
• 1 medium yellow onion, diced
• 3 stalks celery, sliced
• 2 cloves garlic, minced
• 3 tablespoons unsalted butter
• 3 tablespoons all-purpose flour
• 2 cups chicken broth
• 2 cups whole milk
• 1 cup heavy cream
• 1 cup frozen corn kernels
• 1/2 teaspoon dried thyme
• 1/4 teaspoon black pepper
• Salt to taste
• Fresh parsley, chopped, for garnish

Instructions

1. Sauté the aromatics. In a large pot or Dutch oven, melt butter over medium heat. Add onion and celery and cook, stirring occasionally, until softened, about 5 minutes. Add garlic and cook 1 minute more.
2. Build the base. Sprinkle the flour over the vegetables and stir to coat. Cook for 1–2 minutes to eliminate the raw flour taste.
3. Add the broth and potatoes. Pour in the chicken broth while stirring to prevent lumps. Add the cubed potatoes and thyme. Bring to a boil, then reduce heat and simmer uncovered for 15–18 minutes, until the potatoes are fork-tender.
4. Add the dairy and ham. Stir in the milk, heavy cream, diced ham, and corn. Return to a gentle simmer—do not boil—and cook for 8–10 minutes, until the chowder is heated through and slightly thickened.
5. Season and serve. Taste and adjust salt and pepper as needed. Ladle into bowls and garnish with fresh parsley.

Nutrition (per serving)

Calories: 390 | Protein: 18g | Fat: 22g | Carbs: 30g | Fiber: 2g | Sodium: 820mg