Crock Pot Ham and Potato Corn Chowder Recipe

Introduction

This Crock Pot Ham and Potato Corn Chowder is a comforting, hearty soup perfect for busy days. With tender potatoes, savory ham, and sweet corn, it simmers slowly to develop rich flavors with minimal hands-on time.

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

1. Step 1: Dice the potatoes, onion, carrots, and celery into bite-sized pieces.
2. Step 2: Place all the diced vegetables along with the minced garlic, diced ham, dried thyme, can of corn (with liquid), and chicken broth into the crock pot.
3. Step 3: Cover and cook on low for 8 to 10 hours to allow the flavors to meld and the vegetables to become tender.
4. Step 4: Once cooked, stir in the milk.
5. Step 5: Add 1 cup of instant mashed potato flakes and stir well. Cover and let sit for 5 minutes. If you prefer a thicker chowder, gradually add up to 1 more cup of flakes, stirring and letting it sit each time. Avoid adding more than 2 cups total as it will thicken further with time.
6. Step 6: Cook the chowder on low for an additional 20 minutes. Taste and season with salt and pepper as desired before serving.

Tips & Variations

• For a creamier texture, substitute half-and-half for the milk.
• Add frozen peas or green beans for extra color and nutrients.
• Use smoked ham for a deeper, smoky flavor in the chowder.
• If you don’t have instant mashed potato flakes, you can use cooked mashed potatoes to thicken instead.

Storage

Store leftover chowder in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, stirring occasionally to prevent sticking. You can also freeze the chowder for up to 2 months, but note the texture may change slightly after thawing.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh potatoes instead of instant mashed potato flakes to thicken?

Yes, you can mash some of the cooked potatoes in the crock pot to thicken the chowder instead of using instant flakes, but it may require a little extra stirring to achieve a creamy consistency.

Is it necessary to add milk, or can I make this dairy-free?

You can substitute the milk with a dairy-free alternative like almond or oat milk to make it dairy-free. Just choose an unsweetened, unflavored variety for the best results.

Crock Pot Ham and Potato Corn Chowder Recipe

Pin Recipe

Print Recipe

★★★★★

4.5 from 65 reviews

This hearty Crock Pot Ham and Potato Corn Chowder is a comforting slow-cooked soup loaded with tender potatoes, sweet corn, diced ham, and a medley of vegetables. Perfect for a cozy meal, it combines creamy milk and instant mashed potato flakes to create a luscious, thick chowder that warms you from the inside out.

• Author: Elena
• Prep Time: 20 minutes
• Cook Time: 8 hours 20 minutes
• Total Time: 8 hours 40 minutes
• Yield: 6 servings 1x
• Category: Soup
• Method: Slow Cooking
• Cuisine: American

Ingredients

Scale 1x2x3x

Vegetables

• 1.5 pound bag little potatoes, diced
• 1 small onion, diced
• 2 carrots, peeled and diced
• 2 stalks celery, diced
• 2 cloves garlic, minced

Main Ingredients

• 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

1. Prepare the vegetables: Dice the potatoes, onion, carrots, and celery into bite-sized pieces to ensure even cooking in the slow cooker.
2. Add ingredients to slow cooker: Place the diced vegetables, minced garlic, diced ham, dried thyme, undrained can of corn, and chicken broth into the crock pot. Stir gently to combine all ingredients.
3. Cook on low: Cover the crock pot with the lid and cook the mixture on low heat for 8 to 10 hours, allowing the flavors to meld and the vegetables to become tender.
4. Add milk: After cooking, pour in the two cups of milk into the slow cooker, stirring to fully incorporate the creamy element into the chowder.
5. Thicken chowder: Start by adding one cup of instant mashed potato flakes to the chowder. Stir well, cover, and let the soup sit for 5 minutes. If the chowder isn’t thick enough, gradually add more potato flakes, no more than two cups in total, as the mixture will continue to thicken during the final cook time.
6. Final cooking and seasoning: Allow the chowder to cook on low for an additional 20 minutes to let the thickness set in. Taste and season with salt and pepper as desired before serving.

Notes

• For a vegetarian version, omit the ham and use vegetable broth instead of chicken broth.
• If you prefer a thicker chowder, use the full two cups of instant mashed potato flakes.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheat gently on the stovetop or in the microwave to avoid curdling the milk.
• Instant mashed potato flakes act as both a thickener and a flavorful addition, giving a smooth texture without the need for heavy creams.

Keywords: Crock Pot chowder, ham and potato chowder, slow cooker soup, corn chowder, comforting winter soup, easy crock pot recipes, creamy chowder