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Meals | Simple Suppers | Slow Cooker Meals | Soups

Creamy Crockpot Corn Chowder with Ham and Potatoes

Creamy Crockpot Corn Chowder with Ham and Potatoes

There’s nothing quite like coming home to the inviting aroma of a hearty corn chowder with ham and potatoes simmering in my crockpot. My family loves this soul-warming recipe, which combines the sweetness of corn, the smokiness of ham, and tender Yukon Gold potatoes in a rich, creamy broth.

What sets this corn chowder with ham and potatoes apart…

is its thoughtful combination of ingredients and hands-off cooking method. The star of the show is a bone-in smoked ham steak, which infuses the entire dish with a deep, hickory-smoked flavor.Ā 

I have tried making this chowder using a bone out ham and it was not nearly as flavorful, so don’t be tempted to do it. This is the type of smoked ham steak I recommend for the best results. You simply can’t achieve the same results with processed ham.

I have simplified this recipe so that it is easier to prepare.

While many chowder recipes require constant attention and stirring, this crockpot version practically makes itself. The prep work is minimal ā€“ there’s no need to peel the potatoes, and a food processor can make quick work of the chopping.

If you like making soup and do not have a small food processor, I do recommend investing in one as it will save you so much time chopping and blending veggies. I use it in several of my soup recipes.Ā  I prefer a smaller one because it is easier to clean and takes up less room in my kitchen.Ā  Also, it is only on very rare occasion that I need to chop a large amount of something all at once.

The golden-fleshed Yukon Gold potatoes are the perfect choice for this chowder, as they hold their shape while cooking and contribute to the soup's naturally creamy texture. I also like to use these because it is not necessary to remove the light and tender skins, which saves a step.<br />
One of the secrets to this corn chowder's success is the layering of ingredients.<br />
By adding the ham steak whole and removing it later to chop, you allow the bone and meat to slowly release their flavors into the broth without the ham pieces becoming tough or overcooked. </p>
<p>The combination of creamed corn and whole-kernel corn creates a perfect balance of texture ā€“ the creamed corn adds body and silkiness to the broth, while the whole kernels provide a satisfying pop of sweetness in every bite.</p>
<p>By adding half-and-half in the final 30 minutes of cooking, his timing ensures the dairy doesn't separate during the long cooking process while still allowing enough time for the cream to fully incorporate and create that classic chowder consistency.</p>
<p>This corn chowder with ham and potatoes is more than just a meal ā€“ it's a bowl of pure comfort that's perfect for any season.<br />
In winter, it warms you from the inside out, and in summer, it's a wonderful way to enjoy fresh corn at its peak. Whether you're feeding a family on a busy weeknight or hosting friends for a casual dinner, this corn chowder with ham and potatoes delivers satisfaction in every spoonful. </p>
<p>Serve it with some crusty bread for soaking up every last drop of the creamy broth, and you'll have a complete meal that's both satisfying and memorable.</p>
<p>Corn Chowder with Ham and potatoes<br />

The golden-fleshed Yukon Gold potatoes are the perfect choice for this chowder, as they hold their shape while cooking and contribute to the soup’s naturally creamy texture. I also like to use these because it is not necessary to remove the light and tender skins, which saves me time.

One of the secrets to this corn chowder with potatoes and ham’s success is the layering of ingredients.

By adding the ham steak whole and removing it later to chop, you allow the bone and meat to slowly release their flavors into the broth without the ham pieces becoming tough or overcooked.

The combination of creamed corn and whole-kernel corn creates a perfect balance of texture ā€“ the creamed corn adds body and silkiness to the broth, while the whole kernels provide a satisfying pop of sweetness in every bite.

By adding half-and-half (or cream) in the final 30 minutes of cooking, this timing ensures the dairy doesn’t separate during the long cooking process while still allowing enough time for the cream to fully incorporate and create that creamy delicious chowder consistency.Ā 

This corn chowder with ham and potatoes is more than just a meal ā€“ it’s a bowl of pure comfort that’s perfect for any season.

In winter, it warms you from the inside out, and in summer, it’s a wonderful way to enjoy fresh corn at its peak. Whether you’re feeding a family on a busy weeknight or hosting friends for a casual dinner, this corn chowder with ham and potatoes delivers satisfaction in every spoonful.

Serve it with some crusty bread for soaking up every last drop of the creamy broth, and you’ll have a complete meal that’s both satisfying and memorable.Ā 

Corn Chowder with Ham and potatoes.

Creamy Crockpot Corn Chowder with Ham and Potatoes

Ingredients:

  • 1 pd smoked bone-in ham steak,Ā Ā 
  • 6-8 Yukon Gold potatoes, diced
  • 14oz can of creamed corn
  • 14oz can whole kernel corn
  • 2 cups chicken broth
  • 1 small onion
  • 1/4 cup butter
  • 1-1/2 cups half and half (can also use cream for richer flavor)
  • 1/4 tsp pepper

Instructions:

Wash potatoes well, and look for any blemishes to be removed with a knife. You do not need to peel the potatoes since Yukon Gold potatoes have only a light skin on them.Ā 

You can dice the potatoes manually with a knife but I prefer to chop them into large chunks and gently pulse them in a food processor to save time.

If you do this, be careful not to overchop them. You want the potatoes to be diced, but not completely ground up. Using a food processor will produce both large and small chunks of potatoes and this is fine.

Add your onion to the food processor and pulse until diced small.

Add the chopped potatoes and diced onion to the crockpot along with the ham steak. Do not chop the ham steak before adding it to the crockpot. You want the whole thing to cook with the bone included in the soup.Ā Ā 

Add all the other ingredients except half and half and cook on low for 6 to 8 hours or on high for 4 to 5 hours.

30 minutes before serving, remove the ham steak from the soup and chop it into bite-size pieces. Discard bone and any fatty edges. Add the half and half or cream to the soup and stir well.Ā  Your soup is ready to enjoy!

Corn Chowder with Ham and potatoes.

Creamy Crockpot Corn Chowder with Ham & Potatoes

Thick and creamy chowder with lots of corn, chunks of smoky ham and potatoes.
Prep Time 20 minutes
Cook Time 8 hours
Course dinner
Cuisine American
Servings 6 people

Equipment

  • 1 Crockpot
  • 1 Food Prosessor optional

Ingredients
  

Ingredients:

  • 1 pound smoked bone-in ham steak see note
  • 6-8 Yukon Gold potatoes diced
  • 14 oz can of creamed corn
  • 14 oz can whole kernel corn
  • 2 cups chicken broth
  • 1 small onion
  • 1/4 cup butter
  • 1-1/2 cups half and half Can also use heavy whipping cream for a richer consistancy.
  • 1/4 tsp pepper

Instructions
 

Instructions:

  • Wash potatoes well, and look for any blemishes to be removed with a knife. No need to peel. Dice potatoes manually with a knife or chop them into large chunks and gently pulse them in a food processor. Use caution not to over-pulse. You want the potatoes to be diced, but not ground up. Using a food processor will produce both large and small chunks of potatoes and this is fine.
  • Add onion to a food processor and pulse until diced or dice with a knife.
  • Add potatoes and onion to crockpot along with ham steak with the bone. Do not chop ham before adding it to the crockpot.
  • Add all other ingredients except half and half.
  • Cook on low for 6 to 8 hours or on high for 4 to 5 hours.
  • Remove ham steak from the soup, And chop it into bite-size pieces. Discard bone and any fatty edges.
  • Add half and half to soup 30 minutes before serving and stir well.

Notes

Important Notes:
  1. Be sure to use a smoked ham steak that includes a small bone in the middle. Other ham stakes tend to be more processed and do not offer as much flavor. This soup is the tastiest when there is plenty of robust hickory smoked ham flavor in the broth.
  2. Can cook in crockpot on high for 4-6 hours or on low for 6-8 hours.
  3. This soup can also be prepared in a stock pot.
Keyword Classic comfort food, Corn Chowder, Corn Chowder with Ham & Potatoes, Ham & Potato Soup

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The Simple Daisy Organizing
Laura Coufal

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I am Laura

Who I am is a Southern California turned small town, Midwest Mom.Ā I am wife to Bruce, and mom to my three girls who are all now in college.

I enjoy spending time outdoors and with our quirky pups, Ollie and Gracie. I also love experimenting in the kitchen. I love the challenge of finding meals that are delicious, nutritious and easy to make. I aim to offer simple and delicious supper options to make getting a meal on the table each night a little less daunting for you if you have ADHD or if you simply find dinnertime to be challenging. I want to make having dinner together a realistic goal for your family.

I am dedicated to keeping my life as simple as possible and to helping others do the same.

It is my deepest hope that you will find resources here that will bring you closer to living a simpler, more intentional, and more peaceful life.Ā 

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