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Slow Cooked Ham Potato And Corn Chowder

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.
Slow Cooked Ham Potato And Corn Chowder

Slow Cooked Ham Potato and Corn Chowder

I usually make chowder on my stove top but, today, I’m taking advantage of my slow cooker, I’ll let it to do the cooking for me instead. I’ve adjusted the ingredients in this soup recipe, from my stove top version, specifically for slow cooking. 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 chowder, I’ve found that it’s better to add cheese and milk at the end of slow cooking to prevent the broth from separating.

Slow Cooked Ham Potato And Corn Chowder

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.

soup in a bowl with cheese

More Slow Cooker and Crockpot Recipes to Make

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

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Slow Cooked Ham Potato And Corn Chowder

Prep Time15 minutes
Cook Time6 hours
Total Time6 hours 15 minutes
Course: Main Course, Soup
Cuisine: American
Keyword: crockpot-chowder-recipes, slow-cooked-ham-chowder, slow-cooked-ham-potato-corn-chowder
Servings: 6 Quarts
Calories: 650kcal
Author: Melissa Sperka


  • 1 lb ham cubed
  • 3 cups cubed russet potatoes
  • 1 medium sweet onion diced
  • 2 medium carrots diced
  • 1/2 cup diced celery
  • 4 Tbsp butter
  • salt and black pepper to taste
  • 1 12 oz package frozen corn
  • 2 10 3/4 oz cans cheddar cheese soup
  • 1 32 oz chicken stock or broth
  • Seasonings:
  • 2 Tbsp chopped Italian parsley
  • 1 1/2 tsp granulated garlic
  • 1 tsp onion powder
  • 1 tsp paprika
  • Thickener:
  • 1/2 cup all purpose flour
  • water
  • Cheese sauce:
  • 1 8 oz block cubed cheese [i.e. Velveeta]
  • 1 cup half and half
  • chopped green onions and shredded cheddar cheese for garnishing


  • Spray the inside of a 6 quart slow cooker with cooking spray and set it on the low setting.
  • In a skillet, saute the chopped onion, carrot and celery in 4 tablespoons of butter until they begin to soften. Season lightly with salt and black pepper.
  • Meanwhile, to the slow cooker add ham, potatoes, soups, corn, chicken stock and seasonings to the slow cooker. Add cooked vegetables, mix well. Cover and cook on low for 6 hours. (Reserve flour for thickening, Velveeta, half and half and green onions for the end of cooking.)
  • After 6 hours, remove the lid and stir. Increase the heat to high.
  • To thicken: In a small bowl whisk together 1/2 cup 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.
  • To make the cheese sauce: 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.


By adding the half & half and cheese at the end of cooking, they will not separate. 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, it also freezes well.


Serving: 1quart | Calories: 650kcal | Carbohydrates: 63g | Protein: 33g | Fat: 28g | Saturated Fat: 14g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 92mg | Sodium: 2937mg | Potassium: 1019mg | Fiber: 6g | Sugar: 16g | Vitamin A: 4382IU | Vitamin C: 29mg | Calcium: 298mg | Iron: 3mg
Tried this recipe?Mention @melissassk or tag #melissassk!

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