Cheesy Ham & Corn Chowder Recipe
Cheesy Ham & Corn Chowder Recipe photo by Taste of Home
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Cheesy Ham & Corn Chowder Recipe

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When the day calls for a warm bowl of chunky soup, we make a big pot of the goods—potatoes, corn, ham and cheese. —Andrea Laidlaw, Shady Side, Maryland
TOTAL TIME: Prep: 25 min. Cook: 8-1/2 hours
MAKES:12 servings
TOTAL TIME: Prep: 25 min. Cook: 8-1/2 hours
MAKES: 12 servings


  • 1-1/2 pounds potatoes (about 3 medium), peeled and cut into 1/2-inch cubes
  • 4 cups fresh or frozen corn, thawed (about 20 ounces)
  • 4 cups cubed deli ham
  • 2 small onions, chopped
  • 4 celery ribs, chopped
  • 4 garlic cloves, minced
  • 1/4 teaspoon pepper
  • 3 cups chicken broth
  • 2 tablespoons cornstarch
  • 2 cups whole milk
  • 2 cups shredded sharp cheddar cheese
  • 1 cup sour cream
  • 3 tablespoons minced fresh parsley

Nutritional Facts

1-1/4 cups: 291 calories, 14g fat (8g saturated fat), 65mg cholesterol, 974mg sodium, 23g carbohydrate (7g sugars, 2g fiber), 19g protein.


  1. Place the first eight ingredients in a 6-qt. slow cooker. Cook, covered, on low 8-10 hours or until potatoes are tender.
  2. In a small bowl, mix cornstarch and milk until smooth; stir into soup. Cook, covered, on high 20-30 minutes or until thickened, stirring occasionally. Stir in cheese, sour cream and parsley until cheese is melted. Yield: 12 servings (3-3/4 quarts).
Originally published as Cheesy Ham & Corn Chowder in Simple & Delicious August/September 2016

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meaganteal User ID: 814898 258038
Reviewed Dec. 12, 2016

"This was an ok recipe. I didn't find there to much flavor in this."

shannondobos User ID: 5115022 256394
Reviewed Nov. 4, 2016

"I made this for dinner exactly as written. I was skeptical of how long the cooking time was, as my vegetables were likely done at about 6 hours, but that extra cooking time only deepened the flavors. This is delicious comfort food. I also served it with some fresh bread. This is a perfect fall or winter soup!"

bjpalmer User ID: 467168 255179
Reviewed Oct. 8, 2016

"This was very good. I don't think I would let it go for 10 hours. My veggies were done after 8 hours- in fact, they looked like they could have burned if left a bit longer because they were starting to brown. But the recipe was good and my husband and parents all liked it too! Great with a salad and fresh bread for a fall dinner."

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