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Corn and Ham Chowder — a warm, comforting bowl that tastes like home. This version cooks low and slow in the slow cooker, letting the smoky ham and sweet corn melt into a silky potato base, creating a chowder that’s cozy, satisfying, and effortlessly hands-off. If you grew up with pots that simmered away on the weekend, this will bring back those simple, savory memories.

Why make this recipe
A short paragraph explaining what makes it special.
This Corn and Ham Chowder is special because it balances sweet summer corn with smoky ham and tender potatoes, all finished with a touch of cream for richness. Using the slow cooker concentrates flavor while keeping the method easy: sauté the aromatics briefly, toss everything in, and let time do the rest. It’s a recipe that feels like a classic family favorite but requires minimal fuss — the perfect bridge between homestyle comfort and modern convenience.

Step-by-Step Guide to Making Corn and Ham Chowder

Ingredients:

2 cups sweet corn (fresh or frozen)
1 cup diced smoky ham
3 medium potatoes, diced
1 onion, chopped
2 cloves garlic, minced
4 cups chicken broth
1 cup heavy cream
Salt and pepper to taste
1 teaspoon thyme
1 tablespoon olive oil

Directions:

In a slow cooker, heat olive oil and sauté the onion and garlic until fragrant.
Add the diced potatoes, smoky ham, sweet corn, and thyme.
Pour in the chicken broth and mix well.
Cook on low for 6–8 hours or high for 3–4 hours until the potatoes are tender.
Stir in the heavy cream, season with salt and pepper, and let it warm through before serving.

How this recipe comes together (expanded notes)

Sautéing the onion and garlic first adds a foundational layer of flavor you’ll notice by the time the chowder is finished. The scent of caramelized onion and fresh garlic is subtle but indispensable.
The slow cooker gives the potatoes time to break down slightly and thicken the broth naturally. If you like a chunkier chowder, dice the potatoes on the larger side; for a creamier result, dice smaller or mash a few potatoes toward the end.
Adding the cream just before serving keeps the dairy smooth and prevents separation during long cooking. If you prefer a lighter chowder, stir in half-and-half or a mixture of milk and cornstarch, but do so carefully and warm it through slowly.

Kitchen tools and prep tips

Slow cooker (4–6 quart) — the workhorse for hands-off simmering.
Sharp chef’s knife and a sturdy cutting board for even dicing.
A skillet for sautéing onion and garlic before they go into the cooker.
A ladle and a potato masher (optional) to adjust texture when serving.

Keeping Corn and Ham Chowder Fresh

Storage Tips for Corn and Ham Chowder:

Refrigerator: Store in an airtight container for up to 3–4 days at 40°F (4°C) or below.
Freezer: Freeze in freezer-safe containers or resealable bags for 2–3 months; leave a little headspace to allow for expansion.
Reheating: Thaw overnight in the refrigerator if frozen. Reheat gently on the stovetop over low-medium heat until steaming, or microwave in short intervals, stirring between each. Avoid boiling after adding cream to prevent curdling.
Cooling: Cool to room temperature (but no longer than 2 hours at room temp) before refrigerating to preserve texture and safety.

Serving Suggestions for Corn and Ham Chowder

Garnishes: A sprinkle of chopped fresh parsley or chives brightens the bowl; crumbled bacon or extra diced ham gives a savory crunch.
Bread pairings: Serve with crusty sourdough, warm cornbread, or a buttered baguette to soak up the creamy broth.
Sides: A crisp green salad with a tangy vinaigrette or roasted Brussels sprouts adds contrast to the chowder’s richness.
Presentation: Ladle into warmed bowls, add a drizzle of cream or olive oil, and finish with cracked black pepper for the most inviting look.

Tips to make Corn and Ham Chowder
Q: How do I keep the chowder from separating when I add the cream?
A: Warm the cream slightly before adding it, and stir gently. Don’t boil after adding dairy — just heat through until the chowder is steaming.

Q: Can I make it on the stovetop instead of a slow cooker?
A: Yes — sauté the aromatics in a large pot, add potatoes, ham, corn, thyme, and broth, then simmer until potatoes are tender (about 20–30 minutes). Stir in cream at the end and heat gently.

Q: What if my chowder is too thin?
A: Mash a few potato pieces against the side of the pot to naturally thicken the chowder, or whisk 1–2 tablespoons of cornstarch into cold water and stir into the simmering chowder until it thickens.

Variations (1–2 ideas)

Vegetarian swap: Replace the chicken broth with vegetable broth and omit the ham. Add smoked paprika or a touch of liquid smoke and sautéed mushrooms to mimic the savory depth of ham. Finish with a splash of cream or coconut milk for body.
Cheesy corn and ham chowder: Stir in 1 cup of grated sharp cheddar at the end for a richer, cheese-forward style; reduce heavy cream to 3/4 cup if you prefer a thicker, more velvety texture.

Why this recipe works (a closer look)
The interplay of textures is central: tender potatoes provide thickness and body, sweet corn gives pops of sugary brightness, and smoky ham offers savory counterpoint. Thyme adds a subtle herbal backdrop that ties everything together without stealing focus. Cooking low and slow builds depth — the broth reduces slightly as flavors concentrate, giving the finished chowder a composed, round taste reminiscent of classic diner or farmhouse soups.

Substitutions and ingredient notes

Corn: Fresh corn gives the sweetest, most vibrant flavor; frozen is an excellent off-season substitute and is often picked at peak sweetness. If using canned corn, drain well to avoid diluting the broth.
Ham: Honey-baked or leftover holiday ham work wonderfully. If using salt-cured ham, reduce added salt to avoid over-seasoning.
Potatoes: Yukon Golds are ideal for chowder because they hold shape and have buttery flavor; Russets break down more and can be used if you want extra thick body.
Cream: Heavy cream gives a luscious finish; for a lighter chowder, try half-and-half or whole milk plus a tablespoon of flour or cornstarch to maintain thickness.

Meal planning and scaling
This recipe is easy to multiply for a crowd or scale down for two servings. For a larger group, double ingredients and use a 6–8 quart slow cooker; increase cooking time only slightly if the cooker is very full. Leftovers reheat beautifully, making this chowder an excellent candidate for meal prep — freeze portions for quick lunches or dinners later in the month.

Pairings and drink suggestions

Wine: A bright, unoaked Chardonnay or a light Pinot Gris complements the creaminess without overpowering the chowder.
Beer: A crisp pilsner or a nutty amber ale stands up to the smokiness of the ham.
Nonalcoholic: Sparkling water with a squeeze of lemon or an iced herbal tea adds refreshing contrast.

Frequently Asked Questions (FAQs)

Q: Can I use leftover cooked ham from a holiday ham for this recipe?
A: Yes — leftover ham is perfect. Dice it and add it in step 2 so its flavor disperses through the chowder without becoming chewy.

Q: How can I make this chowder thicker without adding cream?
A: Mash a portion of the potatoes in the pot, or simmer uncovered for a while to reduce liquid. You can also stir in a small roux (butter and flour cooked together) before adding the cream.

Q: Is it okay to add other vegetables like carrots or celery?
A: Absolutely — carrots and celery add flavor and texture. Sauté them with the onion and garlic, and adjust cooking times if you want them to stay slightly firm.

Q: Can I prepare this in the morning and serve in the evening?
A: Yes — slow cookers are perfect for that. Sauté aromatics in the morning, add remaining ingredients except cream, and set on low. Add cream during the last 15–30 minutes.

Q: How do I adjust salt levels if I use a salty ham?
A: Taste the broth near the end of cooking before adding salt. Often, the ham contributes plenty of salt, so start with a small amount and adjust to taste after the cream is stirred in.

Q: Can I freeze the chowder after adding cream?
A: It’s best to freeze chowder before adding cream because cream can separate when thawed. If already creamy, freeze in individual portions; when reheating, whisk vigorously and add a splash of fresh cream or milk to restore texture as it warms.

Notes on nutrition and dietary adjustments

To lower calories and fat, swap heavy cream for whole milk or a mixture of milk and Greek yogurt (stir in yogurt gently off heat to avoid curdling).
Increase fiber and veg content by adding diced carrots, celery, or a handful of spinach just before serving.
For gluten-free chowder, avoid adding flour-based thickeners and use cornstarch slurry if needed.

A few final technique pointers

Toasting thyme or briefly warming dried herbs releases essential oils — use fresh thyme if available for a brighter aroma.
If you like a bit of brightness to cut the richness, a squeeze of lemon juice or a splash of apple cider vinegar at the end brings the flavors into crisp focus.
For a silky texture, briefly purée a portion of the chowder with an immersion blender and return it to the pot, then add the cream.

If you enjoy slow-cooker soups and want a slightly different protein profile, consider exploring a related recipe for a chicken-based corn chowder; it follows many of the same principles and offers a lighter alternative to ham without sacrificing comfort. You can learn more about a crockpot chicken corn chowder in a recipe that shares similar techniques and timing at crockpot chicken corn chowder.

Conclusion

For a recipe with the ease of a one-pot slow cooker and the taste of a well-loved family classic, this Corn and Ham Chowder hits the mark. If you’d like to compare variations or want additional ideas for seasoning and thickening, see this flavorful version on Easy Ham and Corn Chowder • Salt & Lavender for inspiration, and check out this creamy take at Ham and Corn Chowder {Creamy & Rich} – Spend With Pennies for more techniques and serving ideas. Enjoy a steaming bowl — and don’t forget the warm bread.

Corn and Ham Chowder

Author: admin
Total Time: 375 minutes
Yield: 4 servings 1x
Diet: Omnivore

Print Recipe

Description

A warm, comforting chowder that combines sweet corn, smoky ham, and tender potatoes, all simmered to perfection in a slow cooker.

Ingredients

Scale

2 cups sweet corn (fresh or frozen)
1 cup diced smoky ham
3 medium potatoes, diced
1 onion, chopped
2 cloves garlic, minced
4 cups chicken broth
1 cup heavy cream
Salt and pepper to taste
1 teaspoon thyme
1 tablespoon olive oil

Instructions

In a slow cooker, heat olive oil and sauté the onion and garlic until fragrant.
Add the diced potatoes, smoky ham, sweet corn, and thyme.
Pour in the chicken broth and mix well.
Cook on low for 6–8 hours or high for 3–4 hours until the potatoes are tender.
Stir in the heavy cream, season with salt and pepper, and let it warm through before serving.

Notes

To keep the cream from separating, warm it slightly before adding, and avoid boiling once added. For a chunkier texture, dice potatoes larger; for a creamier result, dice smaller or mash some before serving.

Prep Time: 15 minutes
Cook Time: 360 minutes
Category: Soup
Method: Slow Cooking
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 385
Sugar: 6g
Sodium: 800mg
Fat: 25g
Saturated Fat: 14g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 34g
Fiber: 4g
Protein: 12g
Cholesterol: 80mg

Keywords: chowder, corn, ham, slow cooker, soup, comfort food

Corn and Ham Chowder

Conclusion