On chilly days a steamy bowl of this cheesy Slow Cooked Ham Potato Corn Chowder will warm you up from the inside out. It’s a satisfying meal when served with a salad and toasted garlic bread on the side for dipping in the flavorful broth.

Easy Slow Cooked Ham Potato Corn Chowder Recipe

When there’s no time to make chowder on the stovetop this recipe will save the day. Even though slow cookers are great kitchen tools when it comes to cheese and milk products you have to take certain measures to assure the broth will blend together smoothly. For this chowder, the cheese and milk is added at the end of slow cooking to prevent the broth from separating. How to make Slow cooked Ham Potato Corn Chowder: (Scroll down for full printable recipe.)

Prepare Slow Cooker – Spray the inside of a 6 quart slow cooker with cooking spray and set it on the low setting.
Vegetables – Saute the chopped onion, carrot and celery in 4 tablespoons of butter until they begin to soften. Season lightly with salt and black pepper.
Combine – To the slow cooker add ham, potatoes, soups, corn, chicken stock and seasonings to the slow cooker. Add cooked vegetables, mix well.
Lock Lid in Place – Cover and cook on low for 6 hours.
After 6 hours, remove the lid and stir. Increase the heat to high.
Thicken – Whisk together flour with just enough water to completely dissolve. Stir the flour into the chowder until fully blended.
Replace the lid and allow the chowder to cook and thicken for another 45-60 minutes. The potatoes should be fork tender.
Add Cheese – Melt together the cubed cheese and half and half in the microwave until smooth.
Mix the cheese sauce into the chowder at the very end of cooking. Stir until well blended. Garnish with green onions and shredded cheddar cheese, if desired. Keep warm until serving.

How to Make the Best Slow Cooker Ham Potato Corn Chowder Recipe

Ingredients you’ll need to make homemade Slow Cooker Ham Potato Corn Chowder: Cubed ham, russet potatoes, celery, carrots, onion, shredded cheese, cheddar cheese soup, corn, all purpose flour, Velveeta cheese, half and half, butter, garlic salt, black pepper, paprika, chicken stock and chopped parsley.
Kitchen tools you’ll need: A 6 quart slow cooker, measuring cups and spoons, a whisk, a large spoon, large bowl, chopping board and sharp knife, cheese grater and ladle.
Don’t be intimidated by the ingredient list. The ingredients are simple to find and readily available.
Special Note: For this chowder recipe when adding the half and half and melted Velveeta cheese at the end of cooking it will prevent them from separating in the broth. The ingredients will blend together and the chowder will be smooth.
This recipe fills my 6 quart slow cooker. If you’re not entertaining a crowd, leftovers freeze well and can be kept frozen for up to 3 months. Thaw in the refrigerator overnight.
Store Slow Cooker Ham Potato Corn Chowder chilled in the refrigerator for up to 3 days. Reheat in single servings in the microwave or in a saucepan over medium heat.
Serve this chowder with a spinach salad and garlic bread on the side for dipping.

More Slow Cooker and Crockpot Recipes to Make

Slow cooking brings out the flavor of ingredients transforming them into a beautiful marriage.

The slow simmering is key to making soups like Vegetable Beef Soup.
Ham and 15 Bean soup taste like a million bucks.
Slow Cooker Potato Ham Soup is an outstanding use for holiday ham.
Slow Cooked Sweet and Sour Chicken is a lighter take on this takeout favorite.
Slow Cooker Loaded Mashed Potato Casserole is rich and indulgent.
Crockpot Barbecue Pork and Beans ladled over cornbread is a downhome meal that will stick to your ribs.
Don’t skip dessert, checkout 20 Indulgent Cakes You Can Make in a Slow Cooker on Parade.

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