Crock Pot Cheesy Ham and Corn Chowder

5 from 6 votes

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.

Prep Time15

Cook Time8 30

Total Time8 45

Course: Soup

Servings:

Equipment

6-quart slow cooker

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

Place the first 9 ingredients in a 6-quart slow cooker. Cover and cook on LOW for 8 hours.
In a small bowl, whisk cornstarch and milk until smooth. Stir into soup.
Cover and Cook on HIGH for 30 minutes.
Stir in cheddar cheese until melted.
Stir in sour cream. Sprinkle parsley on top.

Notes

Place the potatoes in the slow cooker first. You want them to be completely submerged so that they do not turn brown.

If you want it to be spicy, add a little cayenne pepper.

I recommend buying a block of cheddar cheese and shredding it rather than using pre-shredded cheese.

Nutrition