Creamy Crockpot Corn Chowder with Ham & Potatoes
Thick and creamy chowder with lots of corn, chunks of smoky ham and potatoes.
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:
- 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.
- Can cook in crockpot on high for 4-6 hours or on low for 6-8 hours.
- This soup can also be prepared in a stock pot.