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To make this creamy ham and potato chowder, gather these key ingredients: - 4 cups diced potatoes (about 4 medium potatoes) - 1 cup diced ham (cooked) - 1 medium onion, chopped - 2 cloves garlic, minced - 3 cups chicken broth - 1 cup heavy cream - 1 cup frozen corn - 1 teaspoon dried thyme - 1 teaspoon smoked paprika - Salt and pepper to taste - 2 tablespoons olive oil - Fresh parsley for garnish These ingredients create a rich and tasty chowder. The potatoes provide body, while ham adds flavor. You can enhance the chowder's taste with these optional ingredients: - A pinch of cayenne for heat - A splash of lemon juice for brightness - Chopped celery for crunch - Bay leaves for extra depth These choices let you customize the chowder to your liking. Feel free to mix and match based on what you have. Here's a quick look at the chowder's nutrition per serving: - Calories: 350 - Protein: 15g - Carbohydrates: 35g - Fat: 20g - Fiber: 3g This chowder is hearty and filling. It offers good protein from ham and cream, plus fiber from potatoes. Enjoying a bowl gives you comfort and energy. To start, gather all your ingredients. You’ll need: - 4 cups diced potatoes (about 4 medium potatoes) - 1 cup diced ham (cooked) - 1 medium onion, chopped - 2 cloves garlic, minced - 3 cups chicken broth - 1 cup heavy cream - 1 cup frozen corn - 1 teaspoon dried thyme - 1 teaspoon smoked paprika - Salt and pepper to taste - 2 tablespoons olive oil - Fresh parsley for garnish First, wash and dice the potatoes. Chop the onion and mince the garlic. Set these aside. The prep work takes about 15 minutes. Next, heat the olive oil in a skillet over medium heat. Sauté the onion and garlic until they turn soft, about 5 minutes. This step adds flavor. Now, grab your slow cooker. Combine the diced potatoes, sautéed onion and garlic, diced ham, chicken broth, thyme, smoked paprika, salt, and pepper. Stir everything well. Cover the slow cooker and set it on low for 6-7 hours or high for 3-4 hours. The goal is tender potatoes. After the cooking time, check the potatoes. Once they are soft, stir in the heavy cream and frozen corn. Mix well. Cook on high for another 15-30 minutes. This warms the corn and makes the chowder creamy. Taste your chowder. Adjust the seasoning with more salt and pepper if needed. Serve the chowder hot, garnished with fresh parsley. Enjoy this cozy meal with crusty bread or a side salad! To get that creamy texture, use heavy cream. Stir it in after the potatoes cook. This keeps it smooth and rich. If you want a lighter option, use half-and-half. Blend in some of the potatoes after cooking for extra creaminess. Smoked paprika adds depth to the chowder. Dried thyme gives a herby note. Taste your chowder before serving. Adjust salt and pepper as needed. Fresh parsley not only looks nice but adds a fresh flavor. You can also sprinkle in some cheese for a cheesy twist! Don't skip sautéing the onion and garlic. This step builds flavor. Avoid overcooking the potatoes; they should be tender, not mushy. If you cook on high, keep an eye on the time. Cooking too long can lead to a watery chowder. Lastly, always taste before serving; adjust seasoning for the best flavor! {{image_2}} You can make this chowder healthier. Swap heavy cream for low-fat milk or coconut milk. This change cuts calories and fat. Use homemade chicken broth to avoid extra sodium. You can also use Greek yogurt instead of cream for added protein. Adding veggies boosts nutrition. Try carrots, celery, or bell peppers. Dice them small so they cook well. You can also add spinach or kale near the end. These greens add color and vitamins. They make your chowder more filling and healthy. If you want variety, switch up the protein. Use cooked turkey or chicken instead of ham. You can even go meatless! Beans like white or navy beans add texture and protein. These swaps make the chowder unique and fun. Once you finish your chowder, let it cool down first. Pour it into a clean, airtight container. Make sure you seal it well to keep out air. You can store leftovers in the fridge for up to three days. If you want to keep it longer, freezing is a great option. To reheat your chowder, you have two easy options. You can use the stove or the microwave. If you use the stove, pour the chowder into a pot. Heat it over low to medium heat, stirring often. This helps keep it creamy. If you use the microwave, place it in a bowl. Heat it in short bursts, stirring in between, until it's warm. If you want to freeze your chowder, make sure it’s completely cool. Pour the chowder into freezer-safe containers or bags. Leave some space at the top since it will expand when frozen. Label the containers with the date. You can freeze it for up to three months. When you’re ready to eat, thaw it in the fridge overnight before reheating. To make this chowder vegetarian, skip the ham. Use diced tofu or tempeh instead. You can also add mushrooms for a meaty texture. Swap the chicken broth for vegetable broth. This keeps all the flavors while making it plant-based. Yes, you can use other meats. Cooked chicken or turkey works well in this chowder. You might also try bacon for a smoky taste. Just make sure the meat is cooked before adding it to the slow cooker. This chowder pairs well with fresh bread or biscuits. A simple side salad adds a nice crunch. You can also serve it with crackers for dipping. These sides make the meal more filling and enjoyable. This blog post covered how to make a delicious Slow Cooker Creamy Ham & Potato Chowder. We explored essential and optional ingredients, plus a helpful nutritional breakdown. I shared step-by-step cooking instructions and tips for achieving the perfect texture and flavor. You also learned about variations, storage methods, and answers to common questions. By trying this chowder, you can enjoy a warm, comforting meal that’s easy to prepare. Happy cooking!

Slow Cooker Creamy Ham & Potato Chowder

Warm up your week with this comforting creamy ham & potato chowder! This easy slow cooker recipe combines tender potatoes, savory ham, and sweet corn, all simmered in a rich, creamy broth that's perfect for chilly days. Ideal for family dinners or meal prep, this chowder is sure to be a hit. Click through for the full recipe and enjoy a bowl of delicious comfort food tonight!
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Ingredients
  

4 cups diced potatoes (about 4 medium potatoes)

1 cup diced ham (cooked)

1 medium onion, chopped

2 cloves garlic, minced

3 cups chicken broth

1 cup heavy cream

1 cup frozen corn

1 teaspoon dried thyme

1 teaspoon smoked paprika

Salt and pepper to taste

2 tablespoons olive oil

Fresh parsley for garnish

Instructions
 

In a medium skillet, heat the olive oil over medium heat. Sauté the chopped onion and garlic until translucent (about 5 minutes).

    In the slow cooker, combine the diced potatoes, sautéed onion and garlic, diced ham, chicken broth, thyme, smoked paprika, salt, and pepper. Stir well to combine.

      Cover and cook on low for 6-7 hours or on high for 3-4 hours, until the potatoes are tender.

        Once the potatoes are cooked, stir in the heavy cream and frozen corn, mixing until well incorporated. Allow to cook on high for an additional 15-30 minutes, until the corn is heated through.

          Taste and adjust seasoning, if necessary, adding more salt and pepper as desired.

            Serve the chowder hot, garnished with fresh parsley.

              Prep Time: 15 minutes | Total Time: 7 hours | Servings: 6