The slow cooker or the cockpot is one of the most used items in my kitchen. I love using it to make breakfast, lunch, dinner, desserts, etc. It’s easy to put ingredients together into the slow cooker, set the temperature and walk away. You come back later and whatever you were make is done….ready for the table. Meal prep can’t get any easier!
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One of my go-to recipes is this Amish Ham Corn Chowder Recipe that I make in the slow cooker. I often use leftover cooked ham from holiday meals. If frozen, let it thaw for 1-2 hours before tossing it into the soup to cook. This chowder will be done within 2 1/2 to 3 hours using the high setting or within 6 hours using the low setting. This recipe makes 4-5 servings.
Slow Cooker Amish Ham Corn Chowder Recipe
4 cups frozen whole corn kernels
3 large potatoes, peeled and diced
1 medium onion, finely diced
3 cups vegetable broth
1 cup heavy cream
4-5 slices bacon, cooked and crumbled into pieces
1 to 1 1/2 cups cooked ham, diced or shredded into pieces
1 tsp. Pink Himalayan Sea Salt
1/2 to 3/4 tsp. ground black pepper
1/2 tsp. ground paprika
2 Tbsp. butter
2 Tbsp. all-purpose flour
2 to 3 Tbsp. dried parsley flakes
1/2 tsp. Italian Seasoning Blend
On the stove-top…in a large saucepot combine together the vegetable broth, heavy cream, butter and all-purpose flour over medium heat. Simmer for 5-7 minutes on medium heat. Turn off heat. Transfer this sauce into the crockpot. Add into the slow cooker the corn, diced potatoes, onions, crumbled bacon, diced ham, salt, ground black pepper, paprika, parsley and the Italian seasoning blend. Stir until all ingredients are blended together. Place the lid onto the slow cooker.
Cook on high heat for 2-3 hours or on low heat for 6 hours. I like to stir the corn chowder every 90 minutes or so.
We serve it alongside homemade dinner rolls or garlic bread. My 78 year old mother likes it served with oyster crackers on the side.
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