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Slow Cooker Corn Chowder Recipe with Potatoes and Ham | This easy crock pot recipe is the perfect comfort food for dinner! It will be a family favorite.
At least once a week, I try to make a meal in my crock pot. With all of that use, I wore mine out and had been using my vintage crock pot until my daughter bought me a new one for Christmas. A couple of weeks ago, I made a crock pot ham for a family dinner.
One of my favorite things about making ham is all of the ways you can use the leftovers. I love making omelets, scalloped potatoes and ham, ham and cheese croissantsand ham and cheese soup.
Today I am sharing a soup recipe I made using some of the leftover ham. This Slow Cooker Corn Chowder recipe is the kind of comfort food that we crave on cold winter nights!
Put a bag of cubed potatoes with onions, shredded ham and frozen sweet corn ina 6 quart slow cooker.
Sprinkle with flour and toss to coat.
Pour in chicken broth and mix everything together. Cook on high for 3-4 hours or low for 7-8 hours until the potatoes are soft.
Once the potatoes are soft, stir in the half-n-half. Taste the soup to see if you need to add salt.
Scoop into bowls and sprinkle with parsley and black pepper before serving.
There’s nothing like a warm bowl of slow cooker corn chowder with ham and potatoes on a cold winter evening!
Slow Cooker Corn Chowder Recipe
Slow Cooker Corn Chowder Recipe with Potatoes and Ham | This easy crock pot recipe is the perfect comfort food for dinner! It will be a family favorite.
3.90 from 37 votes
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Prep Time: 10 minutes minutes
Cook Time: 4 hours hours
Total Time: 4 hours hours 10 minutes minutes
Servings: 8 servings
Ingredients
- 20 oz bag of diced potatoes with onions about 4 cups if you want to use fresh potatoes
- 12 oz bag of frozen corn about 3 cups
- 1 cup shredded ham
- 6 cups chicken broth
- 3 tablespoon flour
- 1/2 cup half-n-half
- Salt
- Parsley
- Black pepper
Instructions
Put cubed potatoes with onions, shredded ham and frozen sweet corn in a 6 quart slow cooker.
Sprinkle with flour and toss to coat.
Pour in chicken stock and mix everything together.
Cook on high for 3-4 hours or low for 7-8 hours until the potatoes are soft.
Stir in the half-n-half.
Taste the soup to see if you need to add salt.
Scoop into bowls and sprinkle with parsley and black pepper before serving.
Nutrition
Serving: 1grams | Calories: 274kcal | Carbohydrates: 52g | Protein: 12g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Cholesterol: 20mg | Sodium: 958mg | Fiber: 5g | Sugar: 6g
Course: Soup
Cuisine: American
Author: Tonia Larson
Here are a couple more crock pot recipes to try:
Slow Cooker Chicken Pot Pie Soup
Slow Cooker White Chicken Chili
More Soup Recipes
- Easy Chili Recipe
- Potato Soup Recipe
- Chicken Noodle Soup Recipe
- Crock Pot Chili
About Tonia Larson
Hi! I’m Tonia, the owner and recipe creator at The Gunny Sack, where I’ve shared easy recipes for busy people for 12+ years! My family-friendly meals, easy side dishes, and delicious desserts include mouthwatering photos, dynamic videos, and step-by-step instructions to help you cook at home.
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Comments
Michaela Harris says
So I literally never comment on these threads (although I always go to the comments before making to see feedback left by others) and after making this soup, I had to leave my opinions.
I saw several comments saying this soup was “bland” and also mentions that it wasn’t really a chowder. With that being said, I made a change at the end and I think it made the world of difference!
I followed all directions exactly, up until the end where it calls to add in the half and half. I knew by the consistency of the soup that just by adding 1/2 cup of half and half it wouldn’t be thick like a chowder. So I did this instead:
Melt 4 tablespoons of butter over medium-high heat. Then add in 1/4 cup flour and whisk until it becomes clumpy. Slowly add in 1 and 1/2 cups half and half. Then add in 1/4 cup sour cream, 1/4 to 1/2 teaspoon cayenne (brings it up a notch without being too spicy) and salt & pepper to taste. Once all is mixed together, add to the soup mixture and stir together. Top with shredded cheese if desired.
This was a great base recipe, I just think it needed a little tweaking for spice and thickness. Delicious and anything but bland!
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Christen Timmins says
Could I switch the potatoes for sweet potato??
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