Crockpot Ham And Potato Soup

This Crockpot Ham and Potato Soup is the perfect dinner for any occasion and is a great use for leftover ham! This hearty combination of Ham and Potato and Corn mixed with vegetables  in a creamy soup will be a family favorite.

Why You Will Love Crockpot Ham and Potato Soup

• TOTAL COMFORT FOOD – When you really need some comfort food, what do you think of? Me? I always think of a warm, rich and hearty bowl of soup! We love soup here in our family, especially during the colder months. Crockpot Soup checks all the comfort food boxes! Rich, hearty, this soup recipe will warm you up from the inside!
• EASY – Full of simple, wholesome pantry staples, I bet you already have most of these ingredients in your kitchen! After that, just a few easy steps and then let your Slow Cooker do all the work!

Is Ham and Potato Soup Corn Chowder?

Yes, this is basically making a creamy ham and potato soup, which could also be called corn chowder. Corn chowder is a type of soup, usually cream based that is made with corn. Just like clam chowder, this particular dish substitutes out the shellfish for the corn. It is thought that chowder originated in the  Boston area (think “New England” clam chowder) in the late 1800s. Since then, Campbells has made it pretty famous by canning it and serving it all over the United States. It is a popular dish, especially during the cold months, because of it’s comforting, warm and rich taste and texture.

Chowder (and Bisques) are generally thicker than a standard soup. Bisques and chowders are sometimes used interchangeably, but bisques are usually smoother while chowders are chunkier.

What Is The Best Potato To Use In A Chowder?

Generally, there are “waxy” potatoes and there are “starchy” potatoes. When making a chowder, it is best to use a starch one like a Russet Potato. They will hold their shape well during the cooking process and can actually serve as a thickener to the dish. Avoid waxy potatoes like Yukon Golds, which can release their starch during cooking.

Can you make this Crockpot Ham and Potato Soup In An Instant Pot?

Yep! Instant Pots are a great idea if you are a little shorter on time. All you need to do is to add all of the ingredients except the half and half (or milk) into the pot. Cook on high pressure for 10 minutes and do a quick release of the pressure after the cooking cycle is over. Set the pressure cooker to the saute mode. Take out half of the potatoes and mash up the rest as stated in the slow cooker instructions. Pour the remaining potatoes back into the pot, stir in the cream and allow everything to heat through, about 5 minutes. Top with the cheddar and enjoy!

What Ingredients Do You Need For Slow Cooker Ham and Potato Soup?

• CHICKEN BROTH – You can substitute for vegetable broth if needed. 
• FROZEN CORN – No need to thaw! I would not use fresh corn for this recipe. 
• DICED HAM – A great use for leftover ham! You can dice it up or leave in bigger, thicker chunks. If you don’t have leftover ham, just buy some ham steaks at the store and dice them up. 
• POTATOES – Read below for more info on what potatoes to use. 
• HALF AND HALF – Depending on the creaminess you want your soup, you can also go lighter with Whole Milk, or heavier and use Heavy Cream.
• SALT AND PEPPER – To taste. 
• DRIED THYME – Adds complexity to the flavors. 
• MINCED GARLIC – You can either mince a fresh clove of garlic, or use the stuff that comes in a can. 
• CARROT – One large carrot, peeled and diced. 
• CELERY – Diced.
• ONION – Diced. We used a yellow onion due to it’s sweeter, milder flavor. But you can use a red onion if you’d rather. 

What Goes With Ham and Potato Soup?

We love serving this dish with a nice biscuit, roll or other bread recipe. Some ideas could be:

• DROP BISCUITS
• HONEY BUTTER CORNBREAD
• MAYONNAISE ROLLS
• BISQUICK GARLIC CHEDDAR BISCUITS

Storage, Leftovers and Freezing

Store leftovers in an airtight container in your refrigerator. They should be good in your fridge for about 5 days. You can reheat it in the microwave. 

You can freeze ham and potato soup. Allow to cool to room temperature and put it in a freezer safe container or a freezer bag. It will stay good in your freezer for about 4 months. Thaw out overnight in your refrigerator. 

Notes, Tips and FAQs

• TOPPINGS – We top ours with some cheddar cheese, but you don’t need to stop there. Add a little extra flair by topping with some crumbled bacon bits, green onions, fresh parsley or a drizzle of sour cream.
• HOW TO THICKEN UP YOUR SOUP – If your soup comes out a little to thin or runny, you can create a cornstarch slurry (equal parts  of a mixture of cornstarch and water) and let it simmer in the Crockpot for about 15 minutes. 

There is nothing like walking into your house after this Crockpot Corn Chowder with Ham and Potato has been cooking all day long. The smell is delicious! I’d love to hear how this recipe works out for you in the comments. Happy cooking!

LOOKING FOR MORE RECIPES THAT USE LEFTOVER HAM? CHECK OUT:

• SLOW COOKER BLACK EYED PEAS
• HAM SALAD DIP
• HAM AND PICKLE DIP
• HAM AND CHEESE MACARONI SALAD
• CHEESY SCALLOPED POTATOES AND HAM
• HAM, GREEN BEANS AND POTATOES
• CHIPPED HAM SANDWICH

OR, LOOKING FOR MORE POTATO SOUP RECIPES? CHECK OUT:

• HAM, GREEN BEANS AND POTATOES

Rate this Recipe

Crockpot Corn Chowder with Ham and Potato

Course Main Course, Soup

Servings 8

This Crockpot Corn Chowder with Ham and Potato is the perfect dinner for any occasion. Great for anything from a weeknight meal to an Easter recipe, this hearty combination of Ham and Potato and Corn mixed with vegetables will be a family favorite. This is a great recipe to make for during Easter or to use with all that leftover ham after the family has left!

Print Recipe

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Prep Time 15 minutes mins

Cook Time 8 hours hrs

Ingredients

  

1x2x3x

• 1 pound 2 cups diced potatoes, about 4 large potatoes
• 8 ounces diced ham
• 2 cups frozen corn
• ½ onion diced
• 2 cups chicken broth
• 1 stalk celery diced
• 1 carrot diced
• 2 cloves minced garlic
• 1 teaspoon dried thyme
• 1 teaspoon salt
• ½ teaspoon pepper
• 1 ½ cups half and half or milk
• Cheddar Cheese for Topping Optional

Instructions

• In a slow cooker combine potatoes, ham, corn, onion, celery, carrots garlic, thyme, salt and pepper. Stir well.
• Cook over low heat for 8 hours or high heat for 6 hours.
• With one hour left to go in the cooking process, take a potato masher and mash the potatoes until most of them are broken up giving the soup a nice thick consistency. You can take a couple of spoonfuls of potatoes out of the slow cooker before you do this with a slotted spoon so that there are some nice big chunks left. Then stir in your milk or half and half and allow to finish cooking.
• Top with cheddar cheese and enjoy!

Notes

This is a great recipe if you have some extra ham laying around, like I always seem to do after the holidays. I love to have a big loaf of crusty bread to dip into it to sop up all the yumminess! We top ours with some cheddar cheese, but you don't need to stop there. Add a little extra flair by topping with some crumbled bacon bits, green onions or a drizzle of sour cream. 

Equipment

• Slow Cooker

Nutrition

Calories: 296kcal

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