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!
Soup: The Ultimate 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. We’ve put some really tasty soup recipes up on this website, like our Fall favorite Butternut Squash Soup with Apples. Or, if you’re looking for a quick soup recipe, check out our Instant Pot Tortellini Soup! But, if you’re really wanting some comfort food in soup form, you can’t go wrong with a good Corn Chowder!
What Is 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 Corn Chowder with Ham and Potato 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 Corn Chowder?
- diced potatoes
- diced ham
- frozen corn
- onion, diced
- chicken broth
- celery
- carrot
- minced garlic
- dried thyme
- salt
- pepper
- half and half or milk
- Cheddar Cheese for Topping (Optional)
Crockpot Corn Chowder with Ham and Potato
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.
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!
Crockpot Corn Chowder with Ham and Potato
Ingredients
- 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!
Recipe 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.
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