This creamy ham and corn chowder is quick and easy to make, and is a great way to use up leftover ham. Make it either in the slow cooker or on the stove!
This creamy slow cooker ham and corn chowder is one of the best soups to come out of my kitchen. Ever.
I have been making it for about 4 years now and I’m not sick of it yet. Either is the rest of the family, which I suppose is also important! Whenever we have leftover ham sitting in the fridge, this is the soup that starts calling my name.
It’s so incredibly easy to make, it’s hearty and filling, and it’s so full of flavour. If you like warm and comforting soups, you would definitely enjoy this ham and corn chowder.
And as a bonus, you can make this soup in the slow cooker or on the stovetop. Both work equally as well, so you can make whichever version works best for your schedule at dinnertime. The slow cooker version is a very simple dump and go meal that you can then forget about for a few hours until it’s time to eat. The stovetop version is ready in less then 30 minutes.
I’ve included instructions for both cooking methods – I use them both depending on what we have going on that day.
Try this creamy ham and corn chowder soon – it’ll be a favourite with your family too I’m sure!
Tips for perfect Creamy Ham and Corn Chowder:
- I use my 5 quart slow cooker for this soup and it fits perfectly in it – I’ve also made it in a larger slow cooker with no problem though if that’s what you have
- when you combine the cream cheese and milk, I find the easiest way to do it without getting a lumpy mixture is to soften the cream cheese in the microwave with 1/2 cup of the milk, and then whisk it until it is smooth, heating it more if necessary, and then slowly whisk in the rest of the milk – if you try to just stir them together without heating and adding the milk slowly you will probably have a lumpy mixture which doesn’t combine with the rest of the soup very well
- here are a few more great soup recipes for you: Philly Cheesesteak Soup, Slow Cooker Chicken Taco Soup, and Slow Cooker Thai Pumpkin Soup
- 4 1/2 cups (830mL) chicken broth
- 3 tablespoons flour
- 1 red bell pepper, seeded and chopped
- 1 medium onion, finely chopped
- 3-4 celery stalks, chopped
- 1 jalapeno pepper, seeds and membrane removed, minced
- 4 cloves garlic, minced
- 3 cups ham, chopped
- 1 cup frozen peas
- 1 cups frozen corn kernels
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 4 ounces (113g) cream cheese, softened
- 1 cup milk (I used 2%)
For the slow cooker:
- In the bowl of your crockpot, combine the chicken broth and flour, whisking until no lumps remain.
- Add the red pepper, onion, celery, jalapeno pepper, garlic, ham, peas, corn, salt, and pepper. Cover and cook on high for 3-4 hours, or low for 5-6 hours.
- In a small bowl, whisk together the cream cheese and 1/2 cup of the milk until combined. Heating it in the microwave for 1-2 minutes will help as it will be lumpy at first. Once you get it completely smooth, slowly whisk in the remaining 1/2 cup milk.
- Add this to the slow cooker and stir. Replace the lid and turn the heat down to low. Let cook for another 30 minutes. If you need to leave it longer before eating, just turn it down to keep warm at that point until you’re ready to eat.
For the stovetop:
- Heat 1/2 tablespoon olive oil over medium heat in a large stovetop pot. Add the red pepper, onion, celery, jalapeno pepper, and garlic and cook, stirring, for 3-4 minutes or until the vegetables have softened. Whisk together the chicken broth and flour and add to the pot. Stir in the ham, peas, corn, salt, and pepper.
- Bring the soup to a boil and then lower the heat to medium low. Combine 1/2 cup of the milk and the cream cheese in a microwave safe bowl and heat for 1-2 minutes, or until you can whisk it together smoothly. Whisk in the remaining 1/2 cup milk. Slowly stir this mixture into the soup. Simmer on low for 8-10 minutes, stirring occasionally.
- The chowder can be reheated gently on low power in the microwave or on the stovetop. You can also reheat it on low in the slow cooker.
Source: Adapted from my Chicken Corn Chowder.
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Amount Per Serving: Calories: 287 Total Fat: 14g Saturated Fat: 6g Trans Fat: 0g Unsaturated Fat: 6g Cholesterol: 64mg Sodium: 1759mg Carbohydrates: 23g Fiber: 4g Sugar: 6g Protein: 18g
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