Crockpot Cheesy Ham and Potato Chowder
Crockpot Cheesy Ham and Potato Chowder combines smoky ham, tender potatoes, simple veggies, and a rich, cheesy broth that's so luxurious and satisfying. An easy dinner the whole family will enjoy.
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What You'll Love About Crockpot Cheesy Ham and Potato Chowder:
- Hearty and filling
- Smoky, rich flavors
- Creamy and thick
- Easy to customize
- A simple one-pot meal
- Naturally gluten-free
It does not get any more comforting than a crockpot simmering with ham and potatoes. The savory scent throughout the house is my sign to slip on my cozy socks and grab a good book.
My daughter is a fanatic when it comes to creamy potato soups. One of her favorites here on the website is my simple Baked Potato Soup.-- a true classic with bacon and cheese.
This Crockpot Cheesy Ham and Potato Chowder, however, uses a slow cook method to intensify the flavors and allowing you to enjoy a comforting bowl of soup without much effort.
Easy Crockpot Recipe
You only need a few minutes to get this chowder ready for the slow cooker to do all the work. I do recommend sautéing the onions, garlic, and potatoes to add depth of flavor, but you can certainly skip this step and keep it even easier!
You'll find all the ingredients are simple using basic pantry staples most of us already have on hand. This chowder is creamy and thick but not too rich that you can't enjoy on a weekly rotation.
Key Ingredients:
- Butter- This will help sauté the veggies and offer flavor.
- Onions and garlic- Aromatics that infuse savory flavors in the chowder.
- Potatoes- For this recipe I use russet potatoes. Yukon gold or red potatoes are also a good option just make sure to peel them first.
- Ham- I like to use a hickory smoked ham steak and dice in small cubes.
- Corn- Use fresh or frozen corn. This offers additional texture and body.
- Chicken broth and milk- Chicken broth and milk are the base of the liquid for this chowder. Make sure to use a quality chicken broth and either 2% or whole milk.
- Corn starch- This will help thicken the chowder.
- Cheese and sour cream- The combination of cheese and sour cream offer richness, creaminess, and delicious cheesy flavor. Sharp cheddar and Monterey Jack melt silky and smooth.
- Seasonings- Salt and pepper to taste.
- Green onions- This will be to garnish the soup and offer a mild, fresh onion flavor.
Additions:
- Bacon- You can add bacon directly to the slow cooker and allow it to cook with the chowder or crisp it up and use it as a garnish. Note: You'll want to use a meatier bacon if your adding it to the slow cooker.
- Veggies- Add other veggies like diced carrots, celery, or peas to give the soup extra body and texture.
- Herbs and spices- To infuse more flavor use dried or fresh herbs-thyme, rosemary, parsley, Italian seasoning, cayenne pepper, red pepper flakes.
💡Highlighted Tip:
If you have a slow cooker with a stovetop safe insert, it makes preparing this chowder even easier. The one I use for this recipe is here. It's affordable, clean looking, and the features are easy to use.
How To Make Cheesy Ham and Potato Chowder:
See full instructions in recipe card below
Step One. Melt butter in a large pot and sauté onions, garlic, and potatoes just until onions are softened. Transfer to a slow cooker and add ham, corn, and chicken broth. Place the lid on cook on high for 2-3 hours or until potatoes are fork tender.
Step Two. Once potatoes are tender mix together the milk and cornstarch and add to the slow cooker along with sour cream and half of the cheese. Place the lid on and allow to cook an additional 1-hour until liquid is thickened to your liking. Serve with more cheese and green onion slices.
Tips:
- 💡Wait to season after the cooking time. You'll want to check for seasonings after the cooking time because the ham, broth, and cheese already contain plenty of salt. The only salt I added was when I sautéed the onions, garlic, and potatoes.
- 💡Don't add the milk too early. Dairy products like cream and cheese should be added near the end of the cooking time to prevent them from curdling. Stir them in about 30 minutes before serving to allow them to blend into the chowder.
- 💡Use leftover ham. This is a great recipe to use leftover ham from the holidays, especially.
Common Questions:
The consistency of this chowder is not super thick, but you can make it thicker by cooking it longer or adding more cornstarch with the milk.
No. This recipe does not freeze well due to the milk, sour cream, and cheese. It won't have the same consistency when thawed.
Yes! Simply follow the steps in a large pot allowing the potatoes to simmer with the broth until softened, then add in the rest of the ingredients. Simmer until the broth is thickened to your liking.
For a dairy free version I recommend using this recipe, omitting the yogurt and adding ham.
Other Potato Soup Recipes You Might Enjoy:
- Creamy Beef and Potato Soup
- Smoked Sausage Soup with Potatoes
- Chicken and Potato Chowder
- Loaded Cauliflower Soup (low-carb)
- Lentil Potato Soup
Crockpot Cheesy Ham and Potato Chowder
Equipment
- 1 large pot or skillet
- 1 6 Qt Slow Cooker
Ingredients
- 2 tablespoon butter
- ½ medium onion, diced
- 2-3 garlic cloves, minced
- 3 cups peeled and diced potatoes I used russet potatoes
- 1 ½ cups diced ham
- 1 ½ cups frozen or fresh corn
- 2 ½ cups chicken broth
- 1 ½ cups milk, whole or 2%
- 2 tablespoon corn starch
- ¼ cup sour cream
- 1 cup sharp cheddar cheese, shredded, divided
- 1 cup Monterey Jack cheese, shredded, divided
- salt and pepper to taste
- green onion slices for garnish
Instructions
- Melt butter in a pot or large skillet on medium heat. Sauté onions, garlic, and potatoes with a pinch of salt and pepper for 3-4 minutes. Just until onions are softened. You don't want to cook the potatoes at this point.½ medium onion, diced2-3 garlic cloves, minced3 cups peeled and diced potatoes
- Transfer to a slow cooker and add ham, corn, and chicken stock. Stir to combine and place the lid on. Cook on high for 2-3 hours or low for 4-5 hours. You want potatoes to be fork tender. 1 ½ cups diced ham1 ½ cups frozen or fresh corn2 ½ cups chicken broth
- When potatoes are tender combine cold milk with the corn starch until smooth. Slowly add to the slow cooker along with sour cream, half of the cheddar cheese, and ½ of the Monterey Jack cheese. Stir until cheese is melted and place the lid back on. Continue to cook for an addition 45 minutes to 1-hour or until thickened to your liking. 1 ½ cups milk2 tablespoon corn starch¼ cup sour cream½ cup sharp cheddar cheese½ cup Monterey Jack cheese
- Taste for seasoning and serve with additional cheese and green onion slices.
Notes
- Wait to season after the cooking time. You'll want to check for seasonings after the cooking time because the ham, broth, and cheese already contain plenty of salt. The only salt I added was when I sautéed the onions, garlic, and potatoes.
- Don't add the milk too early. Dairy products like cream and cheese should be added near the end of the cooking time to prevent them from curdling. Stir them in about 30 minutes before serving to allow them to blend into the chowder.
- Use leftover ham. This is a great recipe to use leftover ham from the holidays, especially.
- Bacon- You can add bacon directly to the slow cooker and allow it to cook with the chowder or crisp it up and use it as a garnish. Note: You'll want to use a meatier bacon if your adding it to the slow cooker so the chowder doesn't come out super greasy.
- Veggies-Â Add other veggies like diced carrots, celery, or peas to give the soup extra body and texture.
- Herbs and spices-Â To infuse more flavor use dried or fresh herbs-thyme, rosemary, parsley, Italian seasoning, cayenne pepper, red pepper flakes.
Nutrition
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