Creamy Corn Potato Ham Chowder Crock Pot
Dive into a bowl of cozy comfort with this Creamy Corn Potato Ham Chowder made effortlessly in your Crock Pot! Bursting with hearty ingredients like tender russet potatoes, smoky diced ham, and sweet corn kernels, this slow-cooked chowder is rich, velvety, and packed with flavor. A blend of savory chicken broth, aromatic garlic, and thyme creates a robust base, while a final swirl of thickened heavy cream takes it to the next level of indulgence. Perfect for busy weeknights or cold-weather gatherings, this recipe is as easy as it is satisfying, with just 20 minutes of prep and a hands-off cooking process. Garnish each bowl with shredded cheddar and fresh green onions for a pop of color and added decadence. Whether you're feeding a crowd or meal-prepping for the week, this crock pot chowder is a must-try!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 4 cups Russet potatoes (peeled and diced)
- 2 cups Ham (diced)
- 2 cups Frozen corn kernels
- 4 cups Chicken broth
- 1 large Yellow onion (finely diced)
- 2 cloves Garlic (minced)
- 1 teaspoon Thyme (dried)
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 2 cups Heavy cream
- 2 tablespoons All-purpose flour
- 2 tablespoons Butter
- 0.5 cups Cheddar cheese (shredded, optional for garnish)
- 2 tablespoons Green onions (sliced, optional for garnish)
Instructions
Prepare the ingredients: Peel and dice the potatoes, dice the ham, and finely chop the onion.
In a 6-quart Crock Pot, add the potatoes, diced ham, frozen corn, chicken broth, chopped onion, minced garlic, thyme, salt, and black pepper. Stir gently to combine.
Cover the Crock Pot with the lid and cook on LOW for 6-7 hours or on HIGH for 3-4 hours, until the potatoes are tender and the flavors are well combined.
About 30 minutes before serving, melt the butter in a small saucepan over medium heat. Whisk in the flour and cook for 1 minute, stirring constantly.
Slowly add the heavy cream to the butter-flour mixture while whisking continuously to avoid lumps. Cook until the mixture thickens slightly, about 2-3 minutes.
Stir the thickened cream mixture into the Crock Pot. Mix thoroughly to combine with the chowder base.
If desired, use a potato masher to mash some of the potatoes directly in the Crock Pot to create a thicker consistency.
Cook for an additional 20-30 minutes on LOW to allow the flavors to meld and the soup to thicken further.
Taste the chowder and adjust seasonings with additional salt or pepper, if needed.
Serve hot, garnished with shredded cheddar cheese and sliced green onions, if desired.
Nutrition Facts
Calories |
3737 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 212.4 g | 272% | |
| Saturated Fat | 117.2 g | 586% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 782 mg | 261% | |
| Sodium | 10652 mg | 463% | |
| Total Carbohydrate | 282.0 g | 103% | |
| Dietary Fiber | 28.4 g | 101% | |
| Total Sugars | 47.4 g | ||
| Protein | 147.9 g | 296% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 308 mg | 24% | |
| Iron | 14.3 mg | 79% | |
| Potassium | 7331 mg | 156% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
