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Creamy Slow Cooker Potato Corn Chowder is made with simple ingredients you already have in the pantry, and it’s packed with flavor! It’s an easy dinner recipe the whole family will love.
This is one of my favorite slow cooker recipes and it’s for a good reason! Potato corn chowder is so easy to make, your whole family will love it, and it’s easy on the budget. It’s creamy without being heavy, it’s full of veggies, and it packs a lot of flavor, thanks to the ham, without costing an arm and a leg.
I also love this recipe because I happen to grow a whole lot of what’s in it. I LOVE meals that I can make with things from the garden. I grew the corn, potatoes, and carrots you see in the picture and I made homemade chicken stock from chickens we raised for the freezer last fall. If that isn’t homesteading in a bowl, I don’t know what is! We love potato chowders! If you do too, you should also try my Easy Baked Potato Corn Chowder and my Creamy Potato Chowder recipes.
Table of Contents
Why You’ll Love This Recipe
- Simple Ingredients: It uses pantry staples like potatoes, carrots, corn, and chicken stock.
- Set-It-And-Forget-It: As a slow cooker recipe, you can just toss everything in and let it cook while you go about your day.
- Versatile Add-ins: You can adjust the recipe by adding ham, chicken, or different veggies.
Ingredients
- Carrots
- Potatoes
- Onion
- Frozen Corn
- Chicken Stock
- Evaporated Milk or Cream
- Garlic Powder
- Cubed Ham
- Salt and Pepper
See the recipe card below for full information on ingredients and quantities
How to Make Slow Cooker Potato Corn Chowder
Step #1. Put the carrots, potatoes, corn, and onion into the slow cooker.
Step #3. Cook on high for 4-5 hours or on low for 6-8 until the potatoes and carrots are fully cooked.
Step #2. Add the chicken stock and stir to combine.
Step #4. Fifteen minutes before serving, stir in the remaining ingredients. Heat through for 15 minutes then serve.
Recipe FAQs
Don’t love ham? Try adding 2 medium chicken breasts in with the veggies and broth at the beginning of the cook time. Pull them out just before you add the evaporated milk or cream. Shred the chicken and add it back to the slow cooker when you add the milk or cream.
I have this slow cooker and love it. My favorite part is that the lid clamps on! Once you lose a batch of slow cooker meatballs in the back of your car, you’ll never get one without a clamp-on lid again.
Expert Tips
- When you add the chicken stock, it should be within an inch of covering the veggies if not completely covering them. Add more stock as needed to get it up to that level (you can also add a bit of water and just adjust the salt and pepper to taste).
- You can use any potatoes you like, even super small new potatoes as long as they are 1 to 1 ½ inches in size to ensure even cooking times. Peel them or leave the skin on – either works just fine.
- Don’t be tempted to rush adding the evaporated milk or cream. It can curdle if heated for too long.
What to Serve with Slow Cooker Potato Corn Chowder
- Serve this with a side of my favorite sweet Cornbread Recipe and you’ll have yourself one awesome meal.
More Soup Recipes to Consider
Beef Recipes
Julia Child’s Beef Bourguignon
Soups, Stews & Chowders
White Chicken Chili
Soups, Stews & Chowders
Slow Cooker Veggie Beef Soup
Soups, Stews & Chowders
Texas Chili Recipe
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Creamy Slow Cooker Potato Corn Chowder with Ham
Ingredients
- 2-3 cup chopped carrots
- 4-6 cups cubed potatoes, 1 to 1 ½ inch cubes
- 1 medium to large onion, chopped
- 2-3 cups frozen corn
- 1 quart chicken stock
- 1 can evaporated milk or 1 cup cream
- 2 teaspoons salt
- 1 teaspoon garlic powder
- 2 cups cubed ham
- Additional salt and pepper to taste
Instructions
- Add the carrots, potatoes, onion, and corn to the base of your slow cooker.
- Add the chicken stock and stir well to combine.
- Cook on high for 4-5 hours or low for 6-8 or until the potatoes and carrots are cooked through.
- 15 minutes before serving, add the evaporated milk or cream, salt, garlic powder, and cubed ham. Stir well to combine. Let the mixture cook for an additional 15 minutes before serving hot with additional salt and pepper to taste.
Notes
- When you add the chicken stock, it should be within an inch of covering the veggies if not completely covering them. Add more stock as needed to get it up to that level (you can also add a bit of water and just adjust the salt and pepper to taste).
- You can use any potatoes you like, even super small new potatoes as long as they are 1 to 1 ½ inches in size to ensure even cooking times. Peel them or leave the skin on.
- Don’t love ham? Try adding 2 medium chicken breasts in with the veggies and broth at the beginning of the cook time. Pull them out just before you add the evaporated milk or cream in. Shred the chicken and add it back to the slow cooker when you add the milk or cream.
- Wait to add the evaporated milk or cream until the end so that it doesn’t curdle from overheating.
Is this recipe good without the chopped ham?
Yes, it’s just fine with out it, I’ll often add more salt and garlic powder to the pot to add a little more flavor.
Now you got my mouth watering for your potato corn chowder recipe. And that it is made in the crock pot is so perfect. Thanks for sharing Melissa.
Great recipe! It’s rare to find a recipe for soup that everyone in the family loves, Thank you!
More pictures!! Thank you so much! It looks so good!
Kids and hubby approved! Love this soup, such an easy way to have dinner ready in the crock pot and it’s delicious in the cold weather months!
Woohoo! I love it too (it’s on my list for Thursday this week!) Enjoy!