Crock Pot Cheesy Corn and Ham Chowder

Total Time
4hrs 15mins
Prep 15 mins
Cook 4 hrs

A flexible recipe, cobbled together from what I had on hand in the cupboards and fridge after reading a few recipes for various corn chowders, that goes into the crock pot. I just made it and didn't want to lose it! The amounts on the spices are best guesses, so can be adjusted to suit your tastes and inclinations.

Ingredients Nutrition


  1. Spray a 3 or 4 quart slow cooker with non-stick cooking spray, and add all ingredients except cheeses and hot pepper sauce to the crock pot.
  2. Cover and cook on low setting for 3-4 hours.
  3. Check potatoes to be sure they are tender, and then stir in the cheeses and the hot pepper sauce to taste. Adjust salt and pepper to taste also.
  4. Once the cheeses are completely melted, it's ready to eat!


Most Helpful

I made a few adjustments when making this recipe, but nothing outrageous, I think! What with all the salt in some of the other ingredients, I left out the 1/2 teaspoon of salt & also cut back on the cayenne pepper, then substituted milk with 2% fat for the half-and-half, while eliminating the hot sauce altogether! AND STILL, we had a very satisfing chowder, & will keep the recipe around to make again! [Made & reviewed for one of my adoptees in the current Pick A Chef]

Sydney Mike March 31, 2010

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