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Crock Pot Ham and Potato Corn Chowder

With Crock Pot Ham and Potato Corn Chowder, you can throw it all in the slow cooker then set it and forget it! Top with bacon and cheese!

A CREAMY, THICK AND FILLING CHOWDER

If you are looking for a simple, filling meal-type soup, this ham and potato corn chowder will fit the bill. Serve with a side salad or some bread and you are all set! The ham in this gives the chowder so much flavor. It is incredibly creamy and delicious!

Potatoes, ham, corn and carrots in chowder being helped up by a wood ladle.

TIPS FOR MAKING CROCK POT CHOWDER

  • The time consuming part of making this is just chopping the veggies. You could actually do it the night before then dump it all into the crock pot in the morning before you leave for work. It really is a set-it and forget-it meal.
  • If you have a digital slow cooker, just set it for 8 hours, then let it go to the “keep warm” setting until you get home.
  • Use your favorite veggies in this. Don’t want corn or ham, just leave it out!
Crock Pot Ham and Potato Corn Chowder recipe from The Country Cook. A silver spoon holding up a serving of chowder.

INGREDIENTS NEEDED: (FULL RECIPE AT THE BOTTOM OF THE POST)

  • red potatoes
  • onion
  • carrots
  • celery
  • garlic
  • dried thyme
  • ham
  • corn
  • chicken broth
  • milk
  • instant mashed potato flakes
ingredients pictured for potato chowder: red potatoes, onion, carrots, celery, garlic, dried thyme, ham, corn, chicken broth and milk.

HOW TO MAKE CROCK POT HAM AND POTATO CORN CHOWDER:

Dice potatoes, onion, carrots and celery. 

chopped potatoes, celery and carrots on a wooden cutting board.

Place diced veggies into crock pot (slow cooker) along with minced garlic, diced ham, dried thyme, can of corn and chicken broth. 

slow cooker filled with chicken broth, diced potatoes, ham, carrots, celery and seasoning.

Cover and cook on low for 8-10 hours.

Cook's Essentials slow cooker with lid and the digital timer showing 8 hours.

Then pour in two cups of milk.

milk being poured into corn chowder in an oval slow cooker.

Depending on how thick you like your chowder, stir in 1-2 cups of instant mashed potato flakes. Start with one cup, stir, cover with a lid and let sit for 5 minutes. If it’s not thick enough for you, slowly add in a little more. No more than two cups because it will thicken the longer it cooks.

instant mashed potato flakes being poured into a crock pot chowder.

Allow the chowder to cook for an additional 20 minutes on low. Give it a taste and season with salt and pepper, to taste.

slow cooker ham, potato and corn chowder fully cooked in a crock pot.

Then dig in!

a wood ladle full of chowder.

Serve with some French bread and butter.

close up photo of a white bowl full of ham and potato corn chowder

Optional: Top each serving with shredded cheddar, cooked & crumbled bacon and sliced green onion.

Crumbled bacon on ham, potato and corn chowder in a bowl.

CRAVING MORE RECIPES? GIVE THESE A TRY!

Potatoes, ham, corn and carrots in chowder

Crock Pot Ham and Potato Corn Chowder

With Crock Pot Ham and Potato Corn Chowder, you can throw it all in the slow cooker then set it and forget it! Top with bacon and cheese!
4.57 from 16 votes
Print Pin Rate
Prep Time: 25 minutes
Cook Time: 8 hours
Total Time: 8 hours 25 minutes
Servings: 8

Ingredients

  • 1.5 pound bag little potatoes
  • 1 small onion, diced
  • 2 carrots, peeled and diced
  • 2 stalks celery, diced
  • 2 cloves garlic, minced
  • 1 teaspoon dried thyme
  • 8 ounces ham diced
  • 1 (15.25 ounces) can corn (undrained)
  • 1 (32 ounces) container chicken broth
  • 2 cups milk
  • 1-2 cups instant mashed potato flakes
  • salt and pepper, to taste

Instructions

  • Dice potatoes, onion, carrots and celery.
  • Place diced veggies into crock pot (slow cooker) along with minced garlic, diced ham, dried thyme, can of corn and chicken broth.
  • Cover and cook on low for 8-10 hours.
  • Then pour in two cups of milk.
  • Depending on how thick you like your chowder, add 1-2 cups of instant mashed potato flakes. Start with one cup, stir, cover with a lid and let sit for 5 minutes. If it’s not thick enough for you, slowly add in a little more. No more than two cups because it will thicken the longer it cooks.
  • Allow the chowder to cook for an additional 20 minutes on low. Give it a taste and season with salt and pepper, to taste.

Notes

Optional: Top each serving with shredded cheddar, cooked & crumbled bacon and sliced green onion.
Course: Main Course
Cuisine: American

Nutrition

Calories: 255kcal | Carbohydrates: 35g | Protein: 12g | Fat: 7g | Sodium: 920mg | Fiber: 3g | Sugar: 7g

Nutritional Disclaimer

“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.

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21 Comments

  1. I am actually cooking this right now lol I just found this and I’m going to see how it comes out I had a ham hock so I put that in and frozen corn I’m from New England so I know chowder lol but this is way diff from the way I make it so I’m eager to see how it comes out.

  2. 5 stars
    Easy soup but 8 hours on low or 4 hours on high is way too long. My potatoes were actually soft after 2 hours. For the poster that asked if it could be frozen – potatoes do not freeze well. They turn watery and mushy. If you want to freeze it, I would puree the soup first before adding the corn. Grated cheese works well in these recipes.

    1. Hi Halinka! Some of these newer crock pots do seem to run hot. Some I know definitely run way hotter than others. So I would say that if you know your crock pot runs hot, you can shorten the cooking time. 🙂 Thanks so much for the feedback!

  3. 5 stars
    Looks amazing! Can’t wait to try this, maybe by this weekend when we’re expected to see snow! Thanks, Brandi!

    1. Did you try it on high for 4 hours? Was it good? I’ve made this before and love it but I cooked it on low. I tried to freeze it and it didn’t work. Ended up throwing it away. Great recipe!!

  4. I have a friend who is lactose tolerant, so instead of milk I use non dairy creamer, it gives it a richer taste. and also adds some thickening to it I add it at the very end before we eat. ( Make sure you stir while adding) Works really well with these kinds of soups!!

  5. 5 stars
    This looks amazing and so easy! How clever to add instant potato flakes, I would have never thought of that. 🙂