This easy Crock-Pot corn chowder with ham and potatoes is the perfect way to transform leftover ham into a hearty, comforting meal the whole family will enjoy.
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There’s something special about coming home to the aroma of a slow cooker corn chowder that’s been simmering all day. This filling corn chowder with ham and potatoes is a delicious way to use leftover ham. It stretches that holiday ham into another family meal.
The combination of sweet corn and tender potatoes gives it a hearty texture, while the savory ham adds depth of flavor. This recipe is forgiving and easy to customize; the heavy cream can be swapped for half-and-half, and additional vegetables like carrots or celery would be delicious additions.
Corn Chowder Variations and Substitutions:
Feel free to add diced carrots or bell peppers for extra vegetables. If leftover ham isn’t available, bacon or cooked chicken works beautifully in this chowder. For a lighter version, use milk thickened with a bit more cornstarch instead of heavy cream. A cup of shredded cheddar cheese can be stirred in at the end for an extra creamy, cheesy twist.
Prep-Ahead Tips:
You can dice the ham, onion, and celery the night before and store them in a container in the refrigerator. If you dice the potatoes the night before, place them in a bowl, then cover the diced potatoes with water so they don’t discolor. In the morning, simply drain the potatoes, then add everything to the slow cooker for an effortless dinner that cooks itself throughout the day.
Crock-Pot Corn Chowder Recipe with Ham
This savory ham and corn chowder is a filling, budget-friendly soup that practically makes itself in the slow cooker.
Ingredients
- 2 cups cooked ham, diced
- 3 cups frozen or fresh corn
- 3 medium potatoes, peeled and diced
- 1 cup chopped
- 2 celery stalks, diced
- 4 cups vegetable broth
- 1 cup heavy cream or half-and-half
- 2 tablespoons cornstarch
- 1 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
- Salt and pepper to taste
Directions
1. Add the ham, corn, potatoes, onion, celery, vegetable broth, garlic powder, and smoked paprika to the slow cooker. Stir to combine.
2. Cover and cook on low for 6 to 8 hours or high for 3 to 4 hours, until the potatoes are tender.
3. In a small bowl, whisk the heavy cream with the cornstarch until smooth. Stir into the soup, cover, and cook for an additional 30 minutes to thicken.
4. Adjust seasoning with salt and pepper. Serve hot.
How to Store Leftovers
Store leftover corn chowder in an airtight container in the refrigerator for up to 5 days. The soup may thicken as it sits, so it can be thinned out with a splash of vegetable broth or milk when reheating.
How to Freeze Leftovers
This chowder freezes well for up to 3 months. Let it cool completely, then transfer to freezer-safe containers, leaving about an inch of space at the top for expansion. Note that dairy-based soups can sometimes separate slightly when frozen, but a good stir while reheating usually brings it back together.
How to Thaw
Thaw frozen chowder in the refrigerator overnight for best results. If short on time, it can be thawed in the microwave using the defrost setting, stirring occasionally.
How to Reheat
Reheat individual portions in the microwave for 1- 2 minutes, stirring halfway through. For larger portions, reheat gently on the stovetop over medium-low heat, stirring frequently to prevent scorching. Add a splash of broth or milk if the soup has thickened too much.
Printable Recipe for Crock-Pot Corn Chowder with Ham and Potatoes
Crock-Pot Corn Chowder Recipe with Ham and Potatoes
Equipment
- 1 Slow Cooker
Ingredients
- 2 cups cooked ham diced
- 3 cups frozen or fresh corn
- 3 medium potatoes peeled and diced
- 1 cup onion chopped
- 2 celery stalks diced
- 4 cups vegetable broth
- 1 cup heavy cream or half-and-half
- 2 tablespoons cornstarch
- 1 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
- Salt and pepper to taste
Instructions
- Add the ham, corn, potatoes, onion, celery, chicken broth, garlic powder, and smoked paprika to the slow cooker. Stir to combine.
- Cover and cook on low for 6 to 8 hours or high for 3 to 4 hours, until the potatoes are tender.
- In a small bowl, whisk the heavy cream with the cornstarch until smooth. Stir into the soup, cover, and cook for an additional 30 minutes to thicken.
- Adjust seasoning with salt and pepper. Serve hot.
Nutrition
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