Creamy Corn Potato Ham Chowder Crock Pot Recipes

HAM AND CORN CHOWDER WITH POTATO

Steps:

• Melt butter in a large saucepan over medium heat.
• Add the onion and garlic and sauté for 5 minutes until translucent. Do not let the onion brown.
• Add the flour and whisk until mixed through the butter. Pour 1 cup of milk in and whisk until it starts to thicken (around 1 1/2 minutes), then pour the remaining cup of milk in. Whisk until it thickens - around 1 to 1 1/2 minutes. Then add the chicken stock, and 1 1/2 cups of water and whisk until combined.
• Increase heat to medium high and add the potatoes into the soup. Cook for 10 to 12 minutes (Note 3), whisking fairly regularly to ensure the soup doesn't stick to the bottom of the saucepan. The soup will thicken as it cooks. Use the remaining 1/2 cup of water if the soup gets too thick before the potato has finished cooking.
• Just before the potato has finished cooking, add the corn in (just to heat it through).
• While the potato is cooking, heat olive oil in a small fry pan over high heat. Add the ham and sauté for 1 - 2 minutes until nicely browned. Remove fry pan from the heat and set aside. (Note 4)
• When the potato is cooked (tender but still holding its shape), remove the soup from the stove and stir through most of the thyme and ham (reserve a bit for garnish).
• If the soup is too thick for your liking, use water (or milk) to get the soup to your desired consistency. Add the salt and 5 grinds of black pepper, then do a taste test and adjust the saltiness if required.
• Serve, garnished with remaining thyme leaves and ham.

CREAMY HAM POTATO AND CORN CHOWDER

Steps:

• In a large pot, melt 1 1/2 Tbsp butter over medium heat. Add onion, carrot, and celery and saute until tender, about 4 minutes. Add chicken broth, potatoes, oregano, thyme, and bay leaf and season with salt and pepper to taste*.
• Bring mixture to a boil over medium-high heat, then reduce heat to medium, cover with lid and allow to cook, stirring occasionally until potatoes are nearly tender, about 15 minutes.
• Add in ham and corn and cook until potatoes are tender, about 5 minutes longer.
• Meanwhile, in a medium saucepan, melt remaining 4 Tbsp butter over medium heat. Add flour and cook mixture, stirring constantly, 1 1/2 minutes.
• While whisking, slowly add in milk, and whisk vigorously to smooth lumps, season with salt and pepper to taste. Bring mixture to a boil and allow to thicken, whisking constantly.
• Remove from heat, stir in sour cream or cream. Pour and stir milk mixture into soup mixture (once potatoes are tender). Serve warm topped with bacon and chives.

CLASSIC SLOW COOKER CORN CHOWDER

Steps:

• Stir milk, cream-style corn, cream of mushroom soup, chopped green chiles, frozen corn, hash brown potatoes, ham, onion, butter, hot sauce, parsley, and chili powder in a slow cooker. Season with salt and black pepper. Cover and cook on High for 4 hours or on Low and for 6 hours.

CHEESY HAM & CORN CHOWDER

Steps:

• Place the first 8 ingredients in a 6-qt. slow cooker. Cook, covered, on low 8-10 hours or until potatoes are tender., In a small bowl, mix cornstarch and milk until smooth; stir into soup. Cook, covered, on high 20-30 minutes or until thickened, stirring occasionally. Add cheese, sour cream and parsley. Stir until cheese is melted.

SLOW COOKED HAM AND POTATO CHOWDER

Steps:

• Whisk 3 cups warm water with chicken soup base in slow cooker until soup base has dissolved; stir in cream of chicken soup until almost smooth.
• Stir potatoes, ham, corn, yellow onion, and butter into the soup mixture.
• Place flour and 1/2 cup water into a small container with a lid and shake well to combine into a smooth mixture; stir flour mixture into soup. Mix in parsley, dill, and celery seed. Season soup with salt and black pepper.
• Cook chowder on High for 4 hours or Low for 8 hours, stirring once or twice during cooking.

CREAMY CORN-POTATO-HAM CHOWDER (CROCK POT)

Steps:

• In slow cooker place the potatoes, onions, ham, celery, corn, butter or margarine and salt and pepper. Add water to cover and add two bouillon cubes.
• Cook on low setting for 8 - 9 hours. Stir in the evaporated milk, and continue to cook for 30 more minutes.

EASY POTATO AND CORN CHOWDER - CROCK POT

Steps:

• Mix all ingredients together in crock pot and cook for 6-8 hours on low.
• Serving Suggestion: Top bowls of chowder with a little extra crumbled bacon and a little shredded cheese. Yum!

SLOW-COOKED CORN CHOWDER

Steps:

• In a 3-qt. slow cooker, combine all ingredients. Cover and cook on low for 6 hours.