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Crock Pot Cheesy Ham and Corn Chowder

Crock Pot Cheesy Ham and Corn Chowder is rich and creamy with chunks of potato. It's a hearty soup perfect for winter and using leftover ham.

  • Prep15 min
  • Cook8 hr 30 min
  • Total8 hr 45 min
  • Serves10
  • Rating5.0
Crock Pot Cheesy Ham and Corn Chowder

Crock Pot Cheesy Ham and Corn Chowder is rich and creamy with chunks of potato. It’s a hearty soup perfect for winter and is a great way to use up leftover ham. The creaminess in this recipe comes from milk and sour cream and there’s lots of cheddar cheese added for plenty of cheese flavor.

Crock Pot Ham and Corn Chowder

How To Make

To make Crock Pot Cheesy Ham and Corn Chowder, chopped ham, corn, potatoes, garlic, and seasonings get added to the crock pot along with chicken broth. A 6-quart or larger crock pot is best.

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Crock Pot Ham and Corn Chowder

Next, milk mixed with a little cornstarch for thickening gets mixed in and cooked for 30 minutes. Finally, sour cream and cheddar cheese get stirred in just before serving.

Leftover Ham

This Crock Pot Cheesy Ham and Corn Chowder is a great way to use up leftover Christmas or Easter ham. If you don’t have leftover ham, a few slices of boneless ham steak work well. You can find them in the fresh meat section of the grocery sotre.

How Long To Cook

Cooking times for different slow cookers can vary greatly so use the cooking time as an estimate. You really just need to cook it long enough for the potatoes to get soft which tends to take much longer than you would think it would. Eight hours on LOW should be enough time. Then you will need to cook it for 30 minutes on HIGH once the cornstarch is added so that it will thicken up.

Recipe Tip

Between the chicken broth, ham, and cheese, there should be enough salt, but check for seasoning at the end and add salt if desired.

Storage

Leftovers will keep for 4 days in an airtight container in the refrigerator. Reheat in microwave or on the stovetop.

Crock Pot Ham and Corn Chowder

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Crock Pot Cheesy Ham & Corn Chowder

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Ingredients

Equipment 6-quart slow cooker

Steps

  1. 1

    Place the first 9 ingredients in a 6-quart slow cooker. Cover and cook on LOW for 8 hours.

  2. 2

    In a small bowl, whisk cornstarch and milk until smooth. Stir into soup.

  3. 3

    Cover and Cook on HIGH for 30 minutes.

  4. 4

    Stir in cheddar cheese until melted.

  5. 5

    Stir in sour cream. Sprinkle parsley on top.

Notes

Place the potatoes in the slow cooker first. You want them to be completely submerged so that they do not turn brown.

If you want it to be spicy, add a little cayenne pepper.

I recommend buying a block of cheddar cheese and shredding it rather than using pre-shredded cheese.

Nutrition

  • Calories343
  • Carbs33
  • Protein20
  • Fat16
  • Sodium1037
  • Fiber3
  • Sugar8

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