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–+ servings

Crockpot Cheesy Ham and Corn Chowder

A creamy and savory chowder filled with tender ham, sweet corn, and hearty potatoes, perfect for cozy occasions.
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Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Course Main Course, Soup
Cuisine American
Servings 6 servings
Calories 440 kcal

Ingredients
  

For the Chowder Base

  • 2–3 cups leftover ham, diced Can substitute with pre-cooked diced ham or chicken.
  • 3 cups potatoes, peeled and ½-inch diced Use waxy types like Yukon Gold for best texture.
  • 2 cups corn kernels (fresh, frozen, or canned) Fresh corn is preferred if in season.
  • 1 cup carrot coins
  • 1 small onion, finely chopped
  • 2 ribs celery, sliced
  • 3–4 cloves garlic, minced
  • 4 cups low-sodium chicken or ham broth Substitute with vegetable broth if desired.
  • 1 leaf bay leaf
  • 1 tsp dried thyme
  • ½ tsp smoked paprika (optional) For added flavor.
  • ½ tsp black pepper
  • ¾–1¼ tsp kosher salt Adjust to taste.

For the Roux and Creamy Finish

  • 2 Tbsp unsalted butter Can be substituted with a dairy-free alternative.
  • 2 Tbsp all-purpose flour Or use cornstarch for a gluten-free option.
  • 1 cup half-and-half (or ¾ cup heavy cream) Can use low-fat milk or dairy-free alternative.
  • 1½–2 cups shredded sharp cheddar cheese For an extra cheesy flavor, mix with Gruyère or Monterey Jack.

Instructions
 

Preparation

  • Add the diced ham, potatoes, corn, carrots, onion, celery, garlic, chicken or ham broth, bay leaf, thyme, smoked paprika, pepper, and a light pinch of salt to your slow cooker. Stir well to combine.
  • Layer denser veggies like potatoes at the bottom for even cooking.

Cooking

  • Cover the crockpot and cook on LOW for 5–6 hours or HIGH for 2½–3½ hours, until the vegetables are tender.
  • Check halfway through and give it a gentle stir to distribute the heat evenly.

Make a Roux

  • In a small saucepan, melt the unsalted butter over medium heat. Whisk in the flour and cook for about 1 minute until it turns light golden.
  • Gradually whisk in ½ cup of hot broth from the slow cooker and stir until smooth.

Incorporate Cream and Cheese

  • Stir the roux back into the crockpot with the chowder, then mix in the half-and-half and 1 to 1½ cups of sharp cheddar cheese.
  • Cover and cook on LOW for an additional 15–20 minutes, until the chowder is creamy and the cheese has melted.

Final Touches

  • Remove the bay leaf before serving.
  • Taste and adjust the salt as needed. Serve hot, topped with remaining cheddar cheese and garnished with sliced green onions.

Notes

Store leftovers in an airtight container for up to 3-4 days. This chowder freezes well, just allow it to cool completely before storage.

Nutrition

Serving: 1gCalories: 440kcalCarbohydrates: 36gProtein: 28gFat: 24gSaturated Fat: 13gSodium: 800mgFiber: 3gSugar: 4g
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