Cheesy Ham & Corn Chowder
Total TimePrep: 25 min. Cook: 8-1/2 hours
Makes12 servings (3-3/4 quarts)
- 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
- Place the first eight ingredients in a 6-qt. slow cooker. Cook, covered, on low 8-10 hours or until potatoes are tender.
- 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.
Nutrition Facts1-1/4 cups: 291 calories, 14g fat (8g saturated fat), 65mg cholesterol, 974mg sodium, 23g carbohydrate (7g sugars, 2g fiber), 19g protein.
Feb 14, 2019
This soup is really good. The only problem with it is the celery. It’s WAY TOO MUCH. All we could taste the first night was the celery. The longer it sat, the more it intensifies. Second time I made it, I omitted it completely. Oh My Gosh! What a difference it made.
Jan 3, 2019
There was not one person that I had try this recipe that did not absolutely LOVE it! I used leftover ham we had for Christmas.
Oct 3, 2018
Used my frozen corn from the garden...mmmmm good! I will be using this recipe often this winter. May change out the ham for hamburger since I can't have ham very often! Otherwise, it's a delicious recipe!
Oct 1, 2018
Love this soup! Great flavor! It did not take as long directions stated, but that could be difference in slow cooker.
Sep 27, 2018
Delicious. I made it with ham steak cubed and doubled the pepper. Did mine stovetop. Will definitely make again and again as I freeze our farm fresh corn.
Dec 12, 2016
This was an ok recipe. I didn't find there to much flavor in this.
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!
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.