Cheesy Ham Chowder
(Slow Cooker or Stove methods)

Prep Time 25 minutes

Slow Cooker Time 8 hours  

Stove Cook Time 1 hr

Ingredients

  • 2 1/2 lbs. russet potatoes, peeled and diced into 1/2" cubes (about 4-5 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

Slow Cooker 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.

Stove Instructions

  • To a large pot, add the first 8 ingredients (potatoes through and including chicken stock). Stir, cover, and cook on MED for 20 min, until potatoes are tender.

  • In a small mixing bowl, whisk milk and cornstarch until smooth.  Stir into soup in pot, 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.

Cooking Notes

  • If soup is thin, add a little instant mashed potatoes to thicken 

  • Leftovers freeze really well for future meals. So don’t worry if this makes a lot. 


Tania Lounsbury