Crockpot Ham Potato & Cheese Chowder is an easy and wonderful way to welcome in a cold November evening! It tastes like a loaded baked potato with a ham and cheese sauce, or a chunk of ham with a side of cheesy potatoes. The addition of corn kernels gives it a slightly sweet pop. Crockpot Ham Potato & Cheese Chowder is a completely satisfying snack or a meal anytime that will be enjoyed by kids and adults alike. I have several secrets to make this recipe easy and delicious.
First, use a good Applewood Smoked Ham and Gold Yukon potatoes with the skin on. Dice into even-sized cubes.
Sauté the diced ham cubes in butter until caramelized. This will give the chowder that smoked, bacony yumminess!
The big secret is to use a jar of Cheez Whiz and a 1/2 package of cream cheese. Both cheeses melt easily and contribute to the thick creamy base. No grating cheese required!
Throw everything in the crockpot, except the frozen corn, and let simmer on high for four to six hours.
Stir the crockpot occasionally. The chowder is done when the potatoes are fork tender. Serve big bowls of steaming hot Ham Potato & Cheese Chowder with chopped chives and sour cream as a garnish. I prefer mine plain with Saltine crackers.
The Best Crockpot Ham Potato & Cheese Chowder
- 4 cups Applewood Smoked Ham diced
- 2 tablespoons butter unsalted
- 6 medium Gold Yukon Potatoes with skin on, diced (about 6 cups)
- 1 medium yellow onion diced
- 4 ounces cream cheese
- 1 15 ounce jar Cheez Whiz
- 3 cups chicken stock
- 1 teaspoon fresh tarragon
- 1 ½ teaspoon black pepper
- 8 ounces frozen corn kernels rinsed and drained
- Melt the butter in a non-stick skillet on the stovetop, and cook the diced ham cubes for about 5 - 7 minutes or until lightly caramelized.
- Place the diced potatoes, onion, cooked ham, cream cheese, Cheez Whiz, chicken stock, tarragon and pepper in a large crockpot. Put on high and allow to simmer for 4 to 6 hours.
- Halfway through the cooking, remove the lid and stir all the ingredients until the base is smooth. Stir in the corn. Cover the crockpot again and allow to come back to a simmer.
- Cook until the potatoes are fork tender, and the soup is steaming hot.
- Serve with chopped chives and sour cream if desired.
- May be stored in the fridge for several days.