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Crock Pot Cheesy Corn and Ham Chowder

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.

Ready In:
4hrs 15mins
Serves:
Units:

ingredients

directions

  • 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.
  • Cover and cook on low setting for 3-4 hours.
  • 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.
  • Once the cheeses are completely melted, it's ready to eat!
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RECIPE MADE WITH LOVE BY

@Targetgirl
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@Targetgirl
Contributor
"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."
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  1. Keara K.
    I created my account specifically to leave this a 5 star review :D I've made this twice now and my family LOVES it! We serve it in bread bowls and it's a perfect dinner on a cold fall/winter night!
    Reply
  2. Sydney Mike
    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]
    Reply
  3. Sydney Mike
    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]
    Reply
  4. Targetgirl
    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.
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