Warm up in the most comforting way… a big bowl of this cheesy ham chowder, made easy in the slow cooker! Perfect for a busy weeknight!
Have some leftover ham? This cheesy ham chowder is the most mouthwatering solution! Even if you don’t have any leftover ham, it’s perfect to make on a chilly weeknight, and hearty enough to feed your whole family!
This post was brought to you by the makers of Promised Land Dairy. I received compensation to write this post through the Far From Ordinary Milk program. All opinions expressed are my own.
Okay I know that it’s not officially Fall until September 22nd, but it’s after Labor Day, which makes it unofficially my favorite season… Fall! I can’t get enough of the comforting meals like this cheesy ham chowder.
On a chilly day, there’s nothing better than cozying up to a big bowl of thick, creamy chowder! The best part about this version? It’s made in the slow cooker!
Just add the first several ingredients to the slow cooker, cover and cook on low, and walk out the door! When you come back home for dinner, all it takes is a mere 20 minutes before it’s 100% ready to go.
One thing I love about this ham chowder is that it’s deliciously creamy, but with no heavy cream! Whole milk and some sour cream give it all the creaminess it needs, while also cutting down on fat and calories.
Over the next couple of months, there are a few holidays where you might serve ham, and inevitably have a bunch of ham leftover right?
I know every time I serve ham, I’m left with SO much. After some ham sandwiches, and these puffs, I’m usually stumped as to what to do with all the leftovers.
That’s where this chowder recipe comes to the rescue! It uses 4 cups of diced ham, so it’ll put a good dent in your leftover pile 🙂
BUT WHAT IF I DON’T HAVE LEFTOVER HAM?
Great question! You totally don’t have to use leftover ham for this recipe. Obviously it’s a great leftover idea, but not everyone serves ham and has leftovers right?
I like to grab some fully cooked boneless ham steaks from the grocery store and just cube them up. In fact, that’s actually what I did for these pictures.
The only ham I wouldn’t use would be really thin sliced lunchmeat… it might disintegrate during the long cook time.
LOOKING FOR MORE SLOW COOKER RECIPES?
- Slow Cooker Spaghetti Bolognese Sauce
- Slow Cooker Shredded Italian Beef
- Slow Cooker Creamy White Chicken Chili
- Slow Cooker Copycat Zuppa Toscana
- Slow Cooker Honey Garlic Chicken
- Slow Cooker Ranch Mushrooms
Grab some crackers, a spoon, and dig in!! Also, we love to make this no knead bread to serve alongside… nothing beats it!
Did you make this? Be sure to leave a review below and tag me @the_chunky_chef on Facebook and Instagram!
Ingredients
- 1 1/2 lbs. russet potatoes, peeled and diced into 1/2" cubes (about 3 medium sized potatoes)
- 20 oz canned corn (drained), or frozen corn (thawed)
- 4 cups cubed ham steaks, diced into 1/2" cubes
- 1 large yellow onion, diced
- 4 ribs celery, diced
- 4-5 cloves garlic, minced
- 1/2 tsp black pepper
- 4 cups chicken stock (or broth)
- 2 cups whole Milk
- 2 Tbsp cornstarch
- 2 cups shredded cheddar cheese
- 1 cup sour cream
- 2 Tbsp fresh minced parsley
- extra parsley, pepper and cheese, for garnish
Instructions
- To a 6 qt slow cooker, add the first 8 ingredients (potatoes through and including chicken stock). Stir, cover, and cook on LOW for 8-10 hours, until potatoes are tender.
- In a small mixing bowl, whisk milk and cornstarch until smooth. Stir into soup in slow cooker, cover and cook on HIGH 20-25 minutes until thickened, stirring occasionally. Turn off heat, stir in cheese, sour cream and parsley until cheese is melted.
- Serve sprinkled with extra cheese, black pepper and parsley if desired.
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Nutrition Disclaimer
The Chunky Chef is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories can vary quite a bit depending on which brands were used.
Ree says
Can I use half and half instead of whole milk? 😊
The Chunky Chef says
Absolutely 🙂
Sundance says
I am going to make this tonight but wanted to comment about the mashed potato flakes. I use only potato flakes when thickening a soup. Just a bit at a time, let them absorb to see if more is needed then if so, add a little at a time until desired consistency. The great part ism, unlike cornstarch they will never clump.
Also, I would think but am asking, if I used heavy cream instead it would seem I would leave the sour cream out, yes or no?
The Chunky Chef says
I’ve not tested using heavy cream only, but I would probably leave out the sour cream.
Rachel Duckworth says
Could I used frozen potatoes?
The Chunky Chef says
Yes, absolutely 🙂 I would probably thaw them so they don’t release too much liquid during cooking.
Jaylee says
So I just made this and I read the directions wrong and mixed the corn starch and milk in right away, will this ruin it. ???
The Chunky Chef says
I haven’t tested it that way, but I would think it would be okay.
Ky says
Can I make this on high for 4 hours?
The Chunky Chef says
Yes that should work 🙂
Debbie Thornton says
I haven’t made this yet, but it sounds very similar to my clam chowder. I use evaporated milk (fat free or low fat) in place of the whole milk and use instant potatoes for my thickener. I’m going to make this soup tonight.
Vallan says
@Debbie Thornton, could you tell me how you use instant mashed spuds for a thickener? I have packages of loaded mashed potatoes but my hubby doesn’t like them but blended into soup might be the trick!😊
Sundance says
I am going to make this tonight but wanted to comment about the mashed potato flakes. I use only potato flakes when thickening a soup. Just a bit at a time, let them absorb to see if more is needed then if so, add a little at a time until desired consistency. The great part ism, unlike cornstarch they will never clump.
Lacemaker427 says
Cut about 3/4ths of the potatoes somewhat larger so they’re easy to isolate and mash when thoroughly cooked. Stir this mash in, and you will have a lovely, thicker chowder (my family’s favorite chilly weather dinner, though we love it so much, I serve it in steaming August as well). Leftover veggies chillin’ out in the refrigerator can be whirled in a blender or food processor with some of the broth — and poof! — your chowder just got healthier. If you don’t think the kids will trust a greener chowder, tell them it’s leprechaun chowder, and if they are like my kids, they’ll gobble it up with big smiles on their little faces! Really, how often does a kid get to eat a bunch of tiny leprechauns in their soup?! Leftover carrots are best added in 1/2 to 1/4th” cubes. If mashed, they’ll make the chowder sweeter, especially if you want to add a lot. This is the ultimate leftover-user recipe, and you can cleverly name it based on the color of the veggies you used; think, “Green Eggs & Ham!” Have fun with this fun & easy family pleaser winner dinner!
Edward Wainright says
I made this dish and it was delicious and extremely easy to make, I fed it to my family member and each of them through your enjoyed it
Denise Roesch says
Absolutely delicious!!! First time making this chowder.
Paula Salmon says
I’m always struggling to find a good recipe for leftover ham….my search is over. This soup is it! So delicious. I first sauted the veggies in butter on the Instant Pot saute setting, then I pressure cooked the first step on the Instant Pot soup setting, potatoes cooked perfectly, then finished the milk and corn starch, etc. Next time I will probably add more garlic and I added canned mushrooms too.
Carmen says
I don’t have sour cream could I substitute plain Greek yogurt?
The Chunky Chef says
I haven’t tested it, but that should work just fine 🙂
Amanda says
Any chance it would cook the same using fat free or 1% milk? Thinking of ways to make it a little but healthier, if possible. 😊
The Chunky Chef says
I haven’t tested it, as we only drink whole milk, but the only thing it would change is that it may not thicken up as much.
Denise says
It’s fine with fat free milk – all we use.
Donna says
Made this on the stovetop tonight and we loved it! Added a little more cheese for our taste plus some dehydrated carrots for more veggies.
Sindy says
Made it for the first time after Christmas and I cant believe how BOMB it was !! My husband love it !! I just added more potatoes and ham than usual… but came out great
Dennis Lamanske says
absolutely scrumptious loved it loved it
Dennis w lamanske says
Can leftovers be frozen
The Chunky Chef says
I haven’t tested it and freezing dairy can be finicky, but if you try it, let me know how it works out!
Julie says
What is the nutritional value per serving.
The Chunky Chef says
As I’m not a nutritionist, I don’t provide full nutritional information for my recipes (don’t want to inadvertently pass along incorrect information). Your best bet would be to copy the ingredients into your favorite online nutritional calculator.
Rick Johnson says
Wow! This turned out very good. Very tasty & very filling! Love it! Server with dinner rolls or buns & butter.
Erin says
This soup looks so good! I love that it cooks right in the slow cooker too. Delicious!
Melissa says
Do you know if this would freeze well after its cooked?
The Chunky Chef says
Freezing anything with dairy in it can be a bit tricky, as it can separate, so I’ve never tried it.
Elaine says
Made this yesterday. Delicious!