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.
Michelle says
Could this be made in an instant pot? How would you adjust the timing?
The Chunky Chef says
I haven’t tested this recipe in an Instant Pot. So while I’m sure it could be cooked in one, I can’t speak to the specifics with any certainty. If you do some experimenting and test using your Instant Pot, I’d love to know how it turns out 🙂
Chasity Laudon says
I tried this recipe in the instant pot tonight. I was delicious and a family hit. I cooked on high pressure for 30 minutes with a 15 min natural release. Potatoes cooked perfectly. Then, sauted the slurry in the soup for 20 minutes. Then just followed the rest of the instructions.
Thanks for a great recipe!
Sandy says
This is the best chowder recipe hands down. It’s become a family favorite.