When we’re looking for hearty bowl of soup to satisfy a craving, nothing does the job quite like our Corn and Ham Chowder recipe — it really is so comforting! Another thing to love about it? The chowder preps in a fast 20 minutes, then your slow-cooker does the rest of the work for you.
Traditionally, the soup features a creamy base made with milk or cream, chunks of cooked ham, sweet corn kernels and diced vegetables like potatoes and onions. Our corn and ham chowder recipe amps up the flavor with evaporated milk for lots of creaminess. If you don’t have any on hand, learn how to make evaporated milk with one ingredient.
We also use frozen corn, which makes prep time a lot easier. But you can use fresh if you’d prefer — and if you want to grill your own corn, that would add extra smoky flavor! Let us know what you think in the comments below.
Yields
Total Time
Prep Time
Cook Time
Ingredients
- 3 cups frozen corn
- 2 Yukon Gold potatoes, 12 oz., peeled, cut into ½" pieces
- 1 small onion, chopped
- 2 (14.5 oz.) cans lowersodium chicken broth
- ½ tsp. dried thyme
- 1 cup evaporated milk
- 2 Tbs. cornstarch
- 1 tsp. turmeric
- ½ of 1 (8 oz.) ham steak, diced
- Chopped chives
Instructions
PrintCoat 4-qt. slow cooker with cooking spray. Add corn, potatoes and onion.
Stir in chicken broth and thyme. Cover; cook on high until potatoes are forktender and onions are soft, about 4 hrs.
In medium bowl, whisk evaporated milk, cornstarch, turmeric, 1⁄4 tsp. salt and 1⁄4 tsp. pepper until combined. Stir ham and evaporated milk mixture into slow cooker. Cook until thickened slightly, about 15 min. Sprinkle with chopped chives.
Nutrition
- Calories: 330
- Fat: 7 gram
- Saturated Fat: 4 gram
- Protein: 15 gram
- Carbohydrate: 54 gram
- Fiber: 4 gram
- Cholesterol: 35 mg
- Sugar: 19 gram
- Sodium: 530 mg
