# Ham and Potato Crockpot Chowder This ham and potato crockpot chowder is thick, creamy and full of tender potato chunks. It is the best use of leftover holiday ham, and the slow cooker handles the simmering while you do something else. [Print](#wpzoom-recipe-card-ham-and-potato-crockpot) ## Ham and Potato Crockpot Chowder Recipe by Iren Pavlenko - - - - - 0.0 from 0 votes ** Course: SoupDifficulty: Easy Servings 8 servings Prep time 20 minutes Cooking time 7 hours  Diced ham and Yukon Gold potatoes simmer in broth with onion and celery, then get a creamy finish with milk and cheddar. It tastes even better the next day. ### Ingredients - 3 cups diced cooked ham - 2 lb Yukon Gold potatoes, peeled and cut into 1/2-inch cubes - 1 medium yellow onion, diced - 2 celery stalks, diced - 2 carrots, diced - 3 cloves garlic, minced - 4 cups chicken broth - 1 tsp dried thyme - 1/2 tsp black pepper - 1 bay leaf - 1/4 cup all-purpose flour - 1 1/2 cups whole milk - 1 cup shredded sharp cheddar - 2 tbsp chopped chives ### Directions - Add the ham, potatoes, onion, celery, carrots and garlic to a 6-quart slow cooker. - Pour in the chicken broth. Add the thyme, pepper and bay leaf. - Cover and cook on LOW for 6 to 7 hours or on HIGH for 3 to 4 hours. The potatoes should be completely tender. - Remove the bay leaf. Use a potato masher to crush about a quarter of the potatoes right in the pot. This thickens the soup naturally. - Whisk the flour into the cold milk until smooth. - Stir the milk mixture into the soup. Cover and cook on HIGH for 20 to 30 minutes until thickened. - Stir in the cheddar until melted. Do not boil after the dairy goes in. - Taste for salt. Ham is salty, so you may not need any. - Ladle into bowls and top with chives. ### Notes Use low-sodium broth, since ham brings plenty of salt. Add a cup of frozen corn in the last 30 minutes for sweetness. The chowder thickens in the fridge, so thin it with milk when reheating. It keeps 4 days. Dairy soups do not freeze well, so freeze the base without milk if you want to save some. Serve with crusty bread or crackers. ## Why chowder is a slow cooker job Potatoes, ham, carrots and celery all need time to turn tender, and a slow cooker gives them six to seven hours without watching. The broth picks up the smoky ham flavor slowly, and the potatoes release just enough starch to start thickening on their own. The milk goes in at the end, which is the important trick. Dairy cooked for hours splits, so you finish the pot with a flour and milk mixture for 20 to 30 minutes on HIGH and add the cheese last. The slow cooker also does the work of building flavor, so you only chop vegetables once and come back to a finished pot at dinner time. ## Ingredient notes Cooked ham: Leftover holiday ham is perfect, or buy a thick ham steak and dice it. Three cups is plenty since ham is salty. Yukon Gold potatoes: They hold their shape yet turn creamy when mashed. Russets fall apart too much and make the soup gluey. Chicken broth: Choose low-sodium. The ham carries enough salt, and you can season at the end. Whole milk: Do not use skim. It gives the chowder body and resists curdling better than lower fat milk. Sharp cheddar: Shred it fresh and stir it in off the heat so it melts smoothly. Carrots and celery: Dice them small and even. They add sweetness and body, and large chunks stay firm when the potatoes are done. ## Tips for the best result Mash some of the potatoes: Crush about a quarter of them right in the pot with a masher. It thickens the soup naturally without any extra flour. Mix flour into cold milk: Whisk it smooth before it goes in. Adding dry flour straight to hot soup makes lumps. The most common mistake is adding salt too early: Ham varies a lot. Taste at the very end, and you may not need any at all. Do not let the soup boil once the dairy is in. Taste the broth before the milk goes in, since the potatoes have released starch by then and the balance of salt and pepper may need a nudge. ## Swaps and variations Swap the ham for cooked bacon or smoked sausage. Corn kernels stirred in at the end make it sweeter and heartier. For a lighter version, use half milk and half broth. A pinch of cayenne or a dash of hot sauce adds heat. Frozen diced potatoes do not work well. They turn mushy over the long cook and the soup loses its texture, so use fresh. A can of drained sweet corn stirred in at the end adds sweetness, and a handful of baby spinach wilts nicely into the hot soup. ## What to serve with it Serve in wide bowls with crusty bread, cornbread or oyster crackers. A simple green salad with a sharp vinaigrette balances the creamy soup. Set out chives and extra cheddar so everyone can top their own. Soup bowls warmed in the oven keep the chowder hot longer at the table, which matters on a cold evening. Let the pot sit on WARM for 15 minutes before serving. The chowder thickens a little more as it rests, and the flavors settle, so the first bowl is as good as the last one. ## Storing, freezing and reheating Chowder keeps in the fridge for 4 days. It thickens as it cools, so loosen it with a splash of milk or broth when you reheat it over medium-low heat, stirring often. Do not boil it. Freezing is possible for up to 2 months, but potatoes get a little grainy. Thaw overnight in the fridge and stir well while warming. A little extra milk each time you warm it keeps the texture right, since the potatoes keep thickening in the fridge.