Crock Pot Cheesy Ham and Corn Chowder is rich and creamy with chunks of potato. It’s a hearty soup perfect for winter and is a great way to use up leftover ham. The creaminess in this recipe comes from milk and sour cream and there’s lots of cheddar cheese added for plenty of cheese flavor.
How To Make
To make Crock Pot Cheesy Ham and Corn Chowder, chopped ham, corn, potatoes, garlic, and seasonings get added to the crock pot along with chicken broth. A 6-quart or larger crock pot is best.
Everything gets cooked on LOW for 8 hours so this is a great recipe to start in the morning before you head off to work. The slow cooker does all the work and wonderfully melds the flavors together.
Next, milk mixed with a little cornstarch for thickening gets mixed in and cooked for 30 minutes. Finally, sour cream and cheddar cheese get stirred in just before serving.
Leftover Ham
This Crock Pot Cheesy Ham and Corn Chowder is a great way to use up leftover Christmas or Easter ham. If you don’t have leftover ham, a few slices of boneless ham steak work well. You can find them in the fresh meat section of the grocery sotre.
How Long To Cook
Cooking times for different slow cookers can vary greatly so use the cooking time as an estimate. You really just need to cook it long enough for the potatoes to get soft which tends to take much longer than you would think it would. Eight hours on LOW should be enough time. Then you will need to cook it for 30 minutes on HIGH once the cornstarch is added so that it will thicken up.
Recipe Tip
Between the chicken broth, ham, and cheese, there should be enough salt, but check for seasoning at the end and add salt if desired.
Storage
Leftovers will keep for 4 days in an airtight container in the refrigerator. Reheat in microwave or on the stovetop.
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Crock Pot Cheesy Ham and Corn Chowder
Equipment
Ingredients
- 4 medium Yukon Gold, Russet, or Red potatoes peeled and cut into 1/2-inch pieces
- 3 cups fresh or frozen corn, thawed
- 4 cups cubed ham
- 3 celery ribs chopped
- 1 medium onion chopped
- 3 garlic cloves minced
- 1/2 teaspoon pepper
- 1/2 teaspoon poultry seasoning
- 3 cups chicken broth
- 2 tablespoons cornstarch
- 2 cups whole milk
- 2 cups shredded sharp cheddar cheese
- 1 cup sour cream
- 1 tablespoon minced fresh parsley
Instructions
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Place the first 9 ingredients in a 6-quart slow cooker. Cover and cook on LOW for 8 hours.
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In a small bowl, whisk cornstarch and milk until smooth. Stir into soup.
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Cover and Cook on HIGH for 30 minutes.
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Stir in cheddar cheese until melted.
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Stir in sour cream. Sprinkle parsley on top.
Notes
Nutrition
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