Crock Pot Corn Chowder with Ham is one of those recipes you know everyone in the family will love. Why wouldn’t they? It has the kind of ingredients everyone in the family loves and is easy to make. It is a perfect crock pot recipe for busy moms.
If you like to make a baked ham on Sunday it is also a perfect recipe where you can use up some leftover ham. Even if you don’t have any leftover ham to use up you can buy a ham steak or have the deli slice a thick piece of your favorite deli ham to use in this recipe.
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Crock pot recipes are perfect for busy moms who are short on time during the dinner hour. Many crock pot recipes can be started in the morning before you leave the house and will be ready to serve when you get home.
A crock pot with a timer on it is a good investment as you can set the timer to turn the crock pot onto the warming setting after the cooking time is up. This will keep your crock pot recipe from over cooking.
Chowder recipes are very easy to make and delicious. The ingredients in a chowder recipe are pretty basic. You need a cream base and if you haven’t checked out the cream soup section lately you should.
There are so many more options now. Most of the basic cream of soup flavors like cream of chicken, cream of mushroom and cream of celery soup are available with added herbs to punch up the flavor.
You’ll also need some frozen hash browns, frozen corn, ham, some diced red pepper, and milk. Pretty basic ingredients that you might already have at home.
How to Make Crock Pot Corn Chowder with Ham
Corn Chowder Ingredients
- 2 1/2 cups milk
- 2 cups frozen southern style hash browns
- 10 oz bag frozen corn kernels, I used Birds Eye Steam Fresh Fiesta Lime
- 10 oz can cream of mushroom soup
- 1 cup cooked ham cubes
- 1/4 cup diced red bell pepper
- salt and pepper to taste
Direction to make Crock Pot Corn Chowder
- Put all the ingredients into a 4 quart crock pot slow cooker.
- Cook on low for 7-8 hours or high for 4-5 hours.
- Serves 4 but can be doubled.
Crock Pot Corn Chowder with Ham Recipe
Ingredients
- 2 cups frozen southern style hash browns
- 10 oz. bag frozen corn kernels (I used Birds Eye Steam Fresh Fiesta Lime)
- 1/4 cup diced red bell pepper
- 1 cup cooked ham cubes
- 10 oz. can cream of mushroom soup
- 2 1/2 cups milk
- salt and pepper to taste
Instructions
- Spread the hash browns evenly over the bottom of the crock pot.
- Sprinkle the corn, bell pepper, and ham cubes over the hash browns.
- Mix the milk with the condensed cream soup.
- Pour the milk over the ingredients.
- Using a large spoon stir the ingredients to combine.
- Season with salt and ground black pepper.
- Place the lid on the slow cooker and cook on low for 7-8 hours or high for 4-5 hours.
- Serves 4 but can be doubled.
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