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–+ servings

Crockpot Ham and Potato Corn Chowder

This is the chowder you make when you want something creamy, cozy, and absolutely impossible to mess up. Potatoes, ham, corn, and a few trusty veggies team up to create a thick, comforting bowl you can proudly pretend took more effort than it did.
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Prep Time 25 minutes
Cook Time 8 hours
Course Main Course
Servings 8

EQUIPMENT (PAID LINKS)

Ingredients
  

  • About 3 cups diced red potatoes from a 1.5-pound bag of little potatoes
  • 1 small onion diced (about 1 cup)
  • 2 carrots peeled and diced (about 1 cup)
  • 2 stalks celery diced (about 1 cup)
  • 2 cloves garlic minced
  • 1 teaspoon dried thyme
  • 8 ounces diced ham about 1 cup
  • 1 can corn undrained (15.25 ounces)
  • 4 cups chicken broth 32 ounces
  • 2 cups milk
  • 1 –2 cups instant mashed potato flakes
  • Salt and pepper to taste

Instructions

  • Prep Vegetables: Dice the potatoes, onion, carrots, and celery so they cook evenly and blend smoothly into the chowder.
    About 3 cups diced red potatoes
  • Load the Slow Cooker: Add the diced vegetables, garlic, ham, thyme, corn with its liquid, and chicken broth to the slow cooker, ensuring everything is submerged.
    1 small onion, 2 carrots, 2 stalks celery, 2 cloves garlic, 1 teaspoon dried thyme, 8 ounces diced ham, 1 can corn, 4 cups chicken broth
  • Slow Cook: Cover and cook on low for 8–10 hours until the vegetables are tender and the flavors have fully developed.
  • Add Milk: Pour in the milk and stir gently so the potatoes stay intact.
    2 cups milk
  • Thicken Chowder: Stir in 1 cup of instant mashed potato flakes, cover, and let it sit for 5 minutes. Add up to 1 more cup if you prefer a thicker chowder.
    1 –2 cups instant mashed potato flakes
  • Finish Cooking: Cook for an additional 20 minutes on low, then taste and season with salt and pepper.
  • Serve Warm: Ladle into bowls and add optional shredded cheddar, crumbled bacon, or sliced green onions if desired.
    Salt and pepper