This creamy chowder is the coziest way to use leftover ham. Potatoes, ham, corn and onion simmer all day in the slow cooker, then cream and cheddar are stirred in at the end for a thick, rich soup. Serve it with crusty bread on a cold night.
Why You’ll Love It
- Uses leftover ham.
- Thick and creamy.
- Slow cooker easy.
What You Need
- 6 cups diced potatoes
- 2 cups diced cooked ham
- 1 can (15 oz) corn (drained)
- 1 onion (diced)
- 4 cups chicken broth
- 1 cup heavy cream
- 2 tbsp cornstarch (mixed with 2 tbsp water)
- 1 1/2 cups shredded cheddar
How to Make Slow Cooker Potato Ham Chowder
- Put the potatoes, ham, corn, onion and broth in the slow cooker.
- Cook on low 7 hours or high 4 hours.
- Mash some potatoes against the side to thicken.
- Stir in the cream and cornstarch mixture.
- Cook 20 minutes more, then stir in the cheddar.
- Top with green onions and serve.
Tips
- Russet potatoes make it thickest.
- Add bacon on top.
- A pinch of thyme is lovely.
Serving and Storing
Keeps 4 days in the fridge.
Frequently Asked Questions
Can I use frozen hash browns?
Yes, a 30 oz bag.
Can I freeze it?
Cream soups can separate; best fresh.
Can I use milk?
Yes, but it will be thinner.
Slow Cooker Potato Ham Chowder
Thick, creamy potato soup with diced ham, corn and cheddar, made in the slow cooker. A great way to use leftover ham.
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Ingredients
- 6 cups diced potatoes
- 2 cups diced cooked ham
- 1 can (15 oz) corn drained
- 1 onion diced
- 4 cups chicken broth
- 1 cup heavy cream
- 2 tbsp cornstarch mixed with 2 tbsp water
- 1 1/2 cups shredded cheddar
Instructions
- Put the potatoes, ham, corn, onion and broth in the slow cooker.
- Cook on low 7 hours or high 4 hours.
- Mash some potatoes against the side to thicken.
- Stir in the cream and cornstarch mixture.
- Cook 20 minutes more, then stir in the cheddar.
- Top with green onions and serve.
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