Crockpot Ham and Corn Chowder
This ham chowder crockpot recipe is thick, creamy and loaded with potatoes, corn and diced ham. It is a great way to use leftover ham, and the slow cooker makes it nearly hands-off.
8
servings20
minutes7
hoursPotatoes, corn and ham simmer in broth, then milk and cream cheese make it thick and creamy. Top with bacon or green onions.
Ingredients
3 cups diced cooked ham
1 1/2 lb Yukon Gold potatoes, diced
3 cups frozen corn
1 medium yellow onion, diced
2 stalks celery, diced
3 cloves garlic, minced
3 cups low-sodium chicken broth
1 tsp dried thyme
1/2 tsp black pepper
1 bay leaf
1/4 cup all-purpose flour
2 cups whole milk
4 oz cream cheese, cubed
1/2 cup shredded cheddar
2 green onions, sliced
Directions
- Add the ham, potatoes, 2 cups of the corn, onion, celery and garlic to a 6-quart slow cooker.
- Pour in the broth and add the thyme, pepper and bay leaf.
- Cover and cook on LOW 6 to 7 hours or HIGH 3 to 4 hours, until the potatoes are tender.
- Whisk the flour with 1/2 cup of the milk until smooth.
- Remove the bay leaf and mash some potatoes against the side of the pot to thicken the soup.
- Stir in the milk-flour mixture and the rest of the milk.
- Add the cream cheese and remaining corn.
- Cook on HIGH 30 minutes, stirring now and then, until thick and the cream cheese melts.
- Taste and add salt only if needed, since ham is salty.
- Serve topped with cheddar and green onions.
Notes
- Add crumbled bacon for a smoky finish. Use half-and-half for a richer chowder. Keeps 4 days in the fridge and does not freeze well because of the dairy. Thin with milk when reheating.
Why chowder is a good job for the slow cooker
Ham chowder in the crockpot is a thick, creamy soup made for leftover ham. Potatoes, corn and ham simmer in broth for hours, and the potatoes release starch that thickens the pot. Milk and cream cheese go in at the end for a smooth, rich finish. It is a good use for a holiday ham.
The slow cooker keeps the heat low and even, which matters for a milk-based soup. Dairy added at the start would split and turn grainy, but when it goes in at the end it stays smooth. This ham potato corn chowder crockpot method works every time. It is also quick to put together, since the potatoes do not need to be browned first.
Shopping notes
Cooked ham: about 3 cups, diced into small cubes. Leftover ham from a bone-in or spiral ham works well. Check the saltiness, since some hams are very salty.
Yukon Gold potatoes: dice them evenly, about 3/4 inch. They are creamy and make a thicker soup when mashed. Russets also work but fall apart more.
Frozen corn: three cups, half in at the start for sweetness and half at the end for pop. Fresh corn cut from the cob also works.
Flour and milk: whisking a quarter cup of flour into a half cup of cold milk makes a slurry that thickens the soup without lumps.
Cream cheese: four ounces, cubed, melts into the soup and gives it body and a mild tang.
Onion, celery and garlic: these aromatics give the chowder its base flavor. Dice them small so they melt into the soup and do not leave big chunks in each spoonful.
Tips for a thick, smooth chowder
Mash some potatoes: the most common mistake is a thin, watery chowder. Press a few potatoes against the side of the pot with a spoon to release starch. The soup thickens right away. Use a potato masher if you want more control. A few presses are enough.
Make a smooth slurry: whisk the flour into cold milk, not hot soup, so there are no lumps. Add it slowly and stir while the soup heats.
Taste before salting: ham is salty, and the broth adds more. After the cream cheese melts, taste the chowder, and add salt only if it needs it.
Variations that work
Use bacon in place of some of the ham, or add a diced red bell pepper for color. Swap the cream cheese for a half cup of heavy cream, added at the end. A pinch of smoked paprika or a dash of hot sauce adds warmth. Turkey or chicken can replace the ham for a milder chowder. A handful of fresh thyme leaves is a nice garnish.
Using skim milk does not work well. The soup turns thin and watery, so stay with whole milk.
Setting the table
Serve with oyster crackers, crusty bread or biscuits for dipping. A crisp green salad or a simple apple slaw cuts the richness. Top each bowl with shredded cheddar, sliced green onions, and a bit of cracked black pepper. A side of sliced apples or a crisp salad is a nice contrast.
Keeping and reheating leftovers
Store in the fridge for up to 4 days. The chowder thickens as it cools, so add a splash of milk when reheating.
Freezing is not ideal, because the potatoes and dairy change texture. If you freeze it, do so for up to 2 months, and reheat slowly on the stove over medium-low heat, stirring often, until it reaches 165°F. Do not boil it.
Crockpot Ham and Corn Chowder at a glance
- Prep time: 20 minutes
- Cooking time: 7 hours
- Servings: 8 servings
- Ingredients: 15, led by diced cooked ham, Yukon Gold potatoes, frozen corn, yellow onion
Tips for Crockpot Ham and Corn Chowder
Add crumbled bacon for a smoky finish. Use half-and-half for a richer chowder. Keeps 4 days in the fridge and does not freeze well because of the dairy. Thin with milk when reheating.
Crockpot Ham and Corn Chowder FAQ
How long does Crockpot Ham and Corn Chowder take?
Crockpot Ham and Corn Chowder takes 7 hours of cooking after 20 minutes of prep.
How many people does Crockpot Ham and Corn Chowder serve?
This recipe makes 8 servings.
What do I need to make Crockpot Ham and Corn Chowder?
15 ingredients, led by diced cooked ham, Yukon Gold potatoes, frozen corn, yellow onion. Amounts are in the recipe card above.
