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Slow Cooked Ham Potato And Corn Chowder

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

Ingredients

  • 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

Instructions

  • 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 over medium heat 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.
  • 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.
  • 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.

Notes

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.

Nutrition

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