Slow Cooker Potato Chowder with Ham

Name: Slow Cooker Potato Chowder with Ham
Prep time: 20 min
Cook time: 7 h 25 min
Total time: 7 h 45 min
Yield: 6 servings
Cuisine: American
Ingredients: 2 lb (900 g) Yukon Gold potatoes, scrubbed, peeled if desired, cut into ¾-inch (2 cm) cubes; 2 cups (300 g) cooked ham, cut into ½-inch (1.25 cm) dice; 1 medium (200 g) yellow onion, finely chopped; 3 stalks (150 g) celery stalks, thinly sliced; 1 large (100 g) carrot, peeled and diced small; 3 cloves (10 g) garlic cloves, minced; 4 cups (960 ml) low-sodium chicken broth; 1 tsp (1 g) dried thyme; 1 leaf (1 g) bay leaf; ½ tsp (1 g) black pepper, freshly ground; 2 cups (480 ml) whole milk, cold or room temperature; 2 tbsp (16 g) cornstarch; 3 tbsp (45 ml) cold water; 2 cups (200 g) sharp cheddar cheese, freshly grated from a block, loosely packed, plus extra for serving; 4 oz (113 g) cream cheese, softened and cut into small cubes; kosher salt, to taste; 2 tbsp (6 g) fresh chives, thinly sliced, for garnish (optional)

From the MyKitchenBank Kitchen

A thick, creamy chowder with tender potatoes, diced ham, celery and sharp cheddar. The slow cooker does the work, and the milk, cheese and a cornstarch slurry go in at the end so the soup stays smooth and doesn't curdle.

Prep: 20 min
Cook: 7 hr 25 min
Wait: 5 min
Total: 7 hr 50 min
Makes: About 10 cups (6 generous servings)

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Ingredients

6 servings

2 lb (900 g) Yukon Gold potatoes, scrubbed, peeled if desired, cut into ¾-inch (2 cm) cubes
2 cups (300 g) cooked ham, cut into ½-inch (1.25 cm) dice
1 medium (200 g) yellow onion, finely chopped
3 stalks (150 g) celery stalks, thinly sliced
1 large (100 g) carrot, peeled and diced small
3 cloves (10 g) garlic cloves, minced
4 cups (960 ml) low-sodium chicken broth
1 tsp (1 g) dried thyme
1 leaf (1 g) bay leaf
½ tsp (1 g) black pepper, freshly ground
To finish
2 cups (480 ml) whole milk, cold or room temperature
2 tbsp (16 g) cornstarch
3 tbsp (45 ml) cold water
2 cups (200 g) sharp cheddar cheese, freshly grated from a block, loosely packed, plus extra for serving
4 oz (113 g) cream cheese, softened and cut into small cubes
kosher salt, to taste
2 tbsp (6 g) fresh chives, thinly sliced, for garnish (optional)

Equipment (7)

5- to 6-quart (4.7–5.7 L) slow cooker
Cutting board and chef's knife
Box grater
Small bowl for the cornstarch slurry
Potato masher or large spoon
Ladle
Instant-read thermometer

Steps

Before you start

Use a 5- to 6-quart (4.7–5.7 L) slow cooker; a smaller one may overflow once the milk is added.
Grate the cheddar from a block yourself. Pre-shredded cheese contains anti-caking starch and melts grainier.
Taste the ham before salting. Cured ham varies a lot in saltiness, so season only at the end.
Timing: the base cooks 6–7 hours on LOW (or 3½–4 hours on HIGH), then about 30 minutes to finish. The times listed use the full 7 hours on LOW; on HIGH, subtract about 3 hours.
Set the cream cheese out 30 minutes ahead so it softens.

1
Load the vegetables
- Add the potatoes, onion, celery, carrot and garlic to a 5- to 6-quart slow cooker.
- Stir briefly so they are evenly mixed.
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Ready when: Vegetables sit in an even layer.
Tip: Cut the potatoes to a uniform size so they cook at the same rate.
2
Add ham and seasonings
- Scatter the diced ham over the vegetables.
- Add the thyme and pepper, tuck in the bay leaf, then pour in the 4 cups (960 ml) broth.
- Do not add salt yet.
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Ready when: Broth comes almost level with the top of the vegetables, with just a few pieces poking out.
Tip: Press the top pieces down gently so they are mostly submerged and cook evenly.
3
Slow cook the base
- Cover and cook on LOW for 6 to 7 hours (or HIGH for 3½ to 4 hours).
- Keep the lid closed except for one quick stir about halfway through, which moves the top vegetables into the broth.
- Each peek adds up to 20 minutes of cooking time.
- This recipe's times assume 7 hours on LOW (420 minutes).
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Ready when: A potato cube crushes easily when pressed with a spoon and the carrot is completely soft.
Tip: If the potatoes are still firm at 7 hours, cook another 30 minutes.
4
Thicken the base
- Remove and discard the bay leaf.
- Use a potato masher to press down 6 to 8 times, crushing about a quarter of the potatoes directly in the pot.
- This releases starch and gives the chowder body while leaving plenty of chunks.
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Ready when: Broth looks slightly cloudy and thicker, with a mix of chunks and mashed potato.
Tip: Don't mash more than this or the chowder turns into a paste.
5
Stir in milk slurry
- Whisk the cornstarch and cold water in a small bowl until smooth.
- Pour the milk into the slow cooker, then stir in the slurry.
- Turn the heat to HIGH, cover, and cook 20 minutes, stirring once halfway.
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Ready when: Chowder coats the back of a spoon and steams, with small bubbles at the edges but no hard boil.
Tip: Add the milk only at this stage; long cooking can cause it to separate.
6
Melt in the cheeses
- Turn the slow cooker to LOW or WARM.
- Add the cream cheese and then the cheddar by handfuls, stirring after each addition until fully melted, about 5 minutes total.
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Ready when: No strings or lumps of cheese remain and the chowder looks smooth and creamy.
Tip: Adding the cheese over high heat can make it grainy, so lower the heat first.
7
Season and rest
- Taste, then add kosher salt a pinch at a time until the flavor is balanced; ham and cheese are salty, so you may need very little.
- Cover and let rest 5 minutes so the chowder thickens slightly.
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Ready when: Chowder is thick enough to mound slightly on a spoon.
Tip: If too thick, stir in a splash of milk; if too thin, rest 10 more minutes uncovered on WARM.
8
Serve
- Ladle into warm bowls.
- Top with extra grated cheddar and sliced chives, if using.

Good to know

Tips

Leftover ham from a holiday roast or a thick ham steak both work well; trim excess fat before dicing.
For a smoother chowder, mash up to half of the potatoes; for a chunkier one, mash just a few.
Always add dairy at the end and keep the heat low once cheese goes in to avoid curdling or graininess.
Serve with crusty bread or oyster crackers, and add a dash of hot sauce for some heat.

Make ahead

Chop the vegetables and ham up to 1 day ahead and refrigerate in separate airtight containers. To make the base ahead, cook it through step 4 (mashed, no dairy). Within 2 hours, divide it into shallow containers no more than 2 inches (5 cm) deep and cool uncovered, or set them in an ice bath, for about 20–30 minutes, stirring occasionally. Then cover and refrigerate up to 2 days. To finish, reheat the base in a pot on the stovetop over medium heat, stirring often, until it reaches 165°F (74°C) in the center, about 10–15 minutes. Transfer to the slow cooker set on HIGH and continue from step 5. Don't reheat cold base in the slow cooker; it heats too slowly.

Storage & reheating

Refrigerate in shallow airtight containers within 2 hours of cooking, up to 4 days. Reheat gently on the stovetop over medium-low heat, stirring often, or in the microwave at 70% power in 1-minute bursts, adding a splash of milk to loosen, until it reaches 165°F (74°C). The slow cooker on WARM is fine for holding hot soup but not for reheating cold leftovers. Not recommended to freeze: the potatoes turn grainy and the dairy can separate. Do not leave at room temperature more than 2 hours.

Substitutions

Yukon Gold potatoes → Russet potatoes. They break down more, giving a thicker chowder; peel them and reduce mashing slightly.
whole milk → half-and-half. Makes a richer chowder; use the same amount and keep the slurry.
cooked ham → 10 oz (285 g) diced smoked sausage, or 1 cup (about 100 g) cooked crumbled bacon (about 12 slices). Add sausage at the start; stir bacon in at the end to keep it crisp.
sharp cheddar cheese → Gruyère or Colby Jack. Grate fresh from a block and add the same way.