A hearty chowder packed with potatoes, ham, and corn. Perfect for fall!
One of the best parts of fall are the big bowls of soups and chowders we get to enjoy in the cooler weather. I love a good soup, and one that you can dump into a slow cooker and let cook all day is the best.
Let’s talk about this chowder for a minute:
You have the hearty potatoes that give it some heft. You have the sweetness of the corn, with the smokey, brown sugar ham, and the onion to give it depth of flavor. The creaminess you get from the milk and cream cheese and the melding of flavors from cooking several hours in the slow cooker make each mouthful a culinary delight.And then of course garnishing it is just a little more fun and flavor!
My slow cooker gets used frequently all year round because it reduces stress and hassle, and provides a great melding of flavors. However, you have to cook the right things in the slow cooker to get those delicious results. Chicken usually ends up really dry. But potatoes, ham, and corn turn into a beautiful thing, which will make you want to break out the bread bowls, and cozy up with a spoon! These are the kind of meals that make me eat until my stomach hurts, not because I am hungry, but because each mouthful is such a pleasure I don’t want the joy to end. Yes, I have a problem. An addiction to food! But with food like this, addiction is inevitable!
The hardest part about this soup, besides waiting for it to be done, is chopping all the potatoes. So it is really easy to make. If you can wield a knife, twist a can opener, and turn on a blender, you can get this sweet and savory concoction on your table.
So let’s get to the recipe…
Slow Cooker Corn Chowder
Ingredients
- 10 medium sized russet potatoes peeled and cubed
- 1 bag frozen corn kernels
- 1 can creamed style corn
- 2 cups cubed ham brown sugar ham
- 1 medium onion diced small
- 3 cups milk
- 8 ounces cream cheese
- 1/2 cup flour
- 16 ounces chicken stock
- 1 tsp white pepper
- 1 tsp salt
Instructions
- Put corn, potatoes and ham in slow cooker
- In a blender mix together milk, cream cheese, flour, salt, and white pepper, blend until smooth
- Pour chicken stock over food in slow cooker, pour blender contents over top
- Cook on low for 8-10 hours
- Stir well and serve!
Notes
Our recipe card software calculates these nutrition facts based on averages for the above ingredients, different brands, and quality of produce/meats may have different nutritional information, always calculate your own based on the specific products you use in order to achieve accurate macros for this recipe.
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I think this is the perfect soup to come home to after a fall drive to see the changing leaves, an afternoon football game, or even a pre-Trick-or-Treat meal! No matter the circumstances, I hope you enjoy it as much as we did!
Ashley says
Rachael says