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Slow Cooked Ham Potato And Corn Chowder

Slow Cooked Ham Potato And Corn Chowder

Course Main Course, Soup
Cuisine American
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 717kcal
Author Melissa Sperka


  • 1 lb ham cubed
  • 3 cups cubed potatoes
  • 1 medium sweet onion chopped
  • 2 medium carrots chopped
  • ½ cup chopped celery
  • 4 tablespoon butter
  • salt and black pepper to taste
  • 1 12 oz package frozen corn
  • 2 10 ¾ oz cans cheddar cheese soup
  • 2 14 oz cans chicken broth
  • 1 10 ¾ can cream of celery soup
  • 1 14 oz can creamed corn
  • Seasonings:
  • 2 tablespoon chopped Italian parsley
  • 2 teaspoon mustard powder
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • ½ teaspoon paprika
  • Thickener:
  • ½ cup all purpose flour
  • water
  • Cheese sauce:
  • 1 8 oz block cubed cheese [like Velveeta]
  • ½ cup low fat half & half
  • 4 chopped green onions


  • Spray the inside of a 6 quart slow cooker with cooking spray and set it on the low setting.
  • Dice the ham and potatoes into cubes.
  • 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.
  • While the vegetables are cooking, add the cubed ham and potato, soups, creamed corn, whole kernel corn, chicken broth and seasonings to the slow cooker.
  • Stir in the sauteed vegetables and mix thoroughly. [Add everything except for the thickening, cheese sauce ingredients and green onions.to be added at the end of cooking.]
  • Cook the chowder on the low setting for 6 hours.
  • After 6 hours, remove the lid and stir. Increase the heat to the high setting.
  • In a small bowl whisk together ½ cup of flour with just enough water to completely dissolve it. Stir the flour into the chowder then taste and adjust the salt and pepper, if needed.
  • Replace the lid and allow the chowder to cook and thicken for another 45-60 minutes. The potatoes should be fork tender.
  • Melt together the cubed cheese and half & half in the microwave until smooth.
  • Mix the cheese sauce and chopped green onions into the chowder at the very end of cooking. Stir until well blended. Garnish with 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: 717kcal | Carbohydrates: 63g | Protein: 33g | Fat: 33g | 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