Crockpot Cheesy Ham and Potato Chowder is a warm, hearty slow cooker soup made with smoky ham, tender potatoes, sweet corn, simple aromatics, and a creamy cheese-filled broth. It is an easy, comforting dinner the whole family can enjoy.
- What You’ll Love About Crockpot Cheesy Ham and Potato Chowder
- Easy Crockpot Recipe
- Key Ingredients
- Additions
- Highlighted Tip
- How To Make Cheesy Ham and Potato Chowder
- Tips
- Common Questions
- Other Potato Soup Recipes You Might Enjoy
What You’ll Love About Crockpot Cheesy Ham and Potato Chowder:
- Hearty, cozy, and filling
- Made with smoky ham and tender potatoes
- Rich, creamy, and cheesy without being overly heavy
- Easy to customize with vegetables, herbs, or bacon
- A simple one-pot slow cooker dinner
- Naturally gluten-free when made with gluten-free broth and ingredients
Few meals feel as comforting as a slow cooker filled with ham and potatoes. As this cheesy ham and potato chowder simmers, the kitchen fills with a savory, homey aroma that makes dinner feel effortless and inviting.
This crockpot potato chowder is especially satisfying because it uses familiar ingredients and turns them into a creamy, flavorful meal. The potatoes become tender, the ham adds smoky depth, and the cheese melts into the broth for a smooth, cozy finish.
If you enjoy classic creamy potato soup, this slow cooker version is a delicious way to change things up. It has the same comforting feel, but the ham, corn, cheddar, and Monterey Jack cheese make it feel hearty enough for a complete family dinner.
Easy Crockpot Recipe
This Crockpot Cheesy Ham and Potato Chowder takes only a few minutes to prepare before the slow cooker does most of the work. For the best flavor, sauté the onions, garlic, and potatoes briefly in butter before adding them to the crockpot. This step helps build a deeper, more savory base, but it can be skipped if you need an even quicker prep.
The recipe uses simple pantry and refrigerator staples, including potatoes, ham, corn, broth, milk, sour cream, and cheese. The result is a creamy slow cooker chowder that is thick and satisfying, but still balanced enough to serve as a regular weeknight meal.
Key Ingredients:
- Butter: Used to sauté the vegetables and add rich flavor to the base of the chowder.
- Onion and garlic: These aromatics add savory depth and help flavor the broth.
- Potatoes: Russet potatoes work well in this recipe. Yukon gold or red potatoes can also be used; peel them first for the best texture.
- Ham: Hickory smoked ham steak, diced into small cubes, adds smoky flavor and makes the chowder hearty.
- Corn: Fresh or frozen corn adds sweetness, texture, and body.
- Chicken broth and milk: These create the liquid base. Use a good-quality chicken broth and either 2% or whole milk.
- Cornstarch: Helps thicken the chowder without using flour.
- Cheese and sour cream: Sharp cheddar, Monterey Jack, and sour cream add creaminess, richness, and cheesy flavor.
- Seasonings: Salt and pepper are added to taste, preferably after the chowder has cooked.
- Green onions: A fresh garnish that adds mild onion flavor and color.
Additions:
- Bacon: Add bacon to the slow cooker as the chowder cooks, or crisp it separately and use it as a topping. If adding bacon directly to the slow cooker, choose a meatier bacon so the chowder does not become greasy.
- Vegetables: Diced carrots, celery, or peas can be added for extra texture and flavor.
- Herbs and spices: Thyme, rosemary, parsley, Italian seasoning, cayenne pepper, or red pepper flakes can add more flavor.
💡Highlighted Tip:
If your slow cooker has a stovetop-safe insert, this recipe becomes even easier. You can sauté the onions, garlic, and potatoes directly in the insert, then place it back into the slow cooker without using an extra pan.
How To Make Cheesy Ham and Potato Chowder:
See the full instructions in the recipe card below.
Step One. Melt butter in a large pot or skillet. Add the onion, garlic, and potatoes, then sauté just until the onion begins to soften. Transfer the mixture to the slow cooker. Add the diced ham, corn, and chicken broth. Cover and cook on high for 2 to 3 hours, or until the potatoes are fork tender.
Step Two. Once the potatoes are tender, whisk the milk and cornstarch together until smooth. Add this mixture to the slow cooker along with the sour cream and half of the cheese. Stir until the cheese melts into the broth. Cover again and cook for another 45 minutes to 1 hour, or until the chowder reaches your preferred thickness. Serve with the remaining cheese and sliced green onions.
Tips:
- 💡Season after cooking. Ham, broth, and cheese can all contain salt, so taste the chowder near the end before adding more.
- 💡Do not add the milk too early. Dairy ingredients should be added near the end of the cooking time to help prevent curdling.
- 💡Use leftover ham. This recipe is a great way to use extra ham, especially after a holiday meal.
Common Questions:
This chowder is creamy but not extremely thick. For a thicker texture, cook it a little longer with the lid on, or whisk a bit more cornstarch into cold milk before adding it to the slow cooker.
No. This chowder does not freeze well because it contains milk, sour cream, and cheese. The texture can change once thawed and reheated.
Yes. Follow the same steps in a large pot. Simmer the potatoes with the broth until tender, then add the milk mixture, sour cream, and cheese. Continue simmering gently until thickened.
For a dairy-free version, use a dairy-free potato soup base and add ham. Omit the sour cream and cheese or use your preferred dairy-free alternatives.
Other Potato Soup Recipes You Might Enjoy:
- Creamy Beef and Potato Soup
- Smoked Sausage Soup with Potatoes
- Chicken and Potato Chowder
- Loaded Cauliflower Soup (low-carb)
- Lentil Potato Soup
Crockpot Cheesy Ham and Potato Chowder
Equipment
-
1 large pot or skillet
-
1 6-quart slow cooker
Ingredients
- 2 tablespoons butter
- ½ medium onion, diced
- 2 to 3 garlic cloves, minced
- 3 cups peeled and diced potatoes, such as russet potatoes
- 1 ½ cups diced ham
- 1 ½ cups frozen or fresh corn
- 2 ½ cups chicken broth
- 1 ½ cups whole or 2% milk
- 2 tablespoons cornstarch
- ¼ cup sour cream
- 1 cup shredded sharp cheddar cheese, divided
- 1 cup shredded Monterey Jack cheese, divided
- Salt and pepper, to taste
- Sliced green onions, for garnish
Instructions
-
Melt the butter in a large pot or skillet over medium heat. Add the onion, garlic, and potatoes with a small pinch of salt and pepper. Sauté for 3 to 4 minutes, just until the onion softens. Do not fully cook the potatoes at this stage.
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Transfer the mixture to the slow cooker. Add the diced ham, corn, and chicken broth. Stir to combine, cover, and cook on high for 2 to 3 hours or on low for 4 to 5 hours, until the potatoes are fork tender.
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Whisk the cold milk and cornstarch together until smooth. Slowly stir the mixture into the slow cooker. Add the sour cream, ½ cup cheddar cheese, and ½ cup Monterey Jack cheese. Stir until the cheese melts, then cover and cook for another 45 minutes to 1 hour, or until the chowder thickens to your liking.
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Taste and adjust the seasoning if needed. Serve warm with the remaining cheese and sliced green onions.
Notes
- Season carefully: Ham, broth, and cheese can already be salty, so wait until the end to add more salt.
- Add dairy near the end: Milk, sour cream, and cheese are best added after the potatoes are tender to help keep the chowder smooth.
- For a thicker chowder: Cook a little longer or add a small amount of extra cornstarch mixed with cold milk.
Nutritional information is provided as a courtesy only and should be treated as an estimate, not a guarantee.
Nutrition
