Creamy Crockpot Corn Chowder
Well, there’s no denying it: summer is slowly fading out, and the cooler fall weather is kicking in. And cooler weather, as we all know, is soup weather.
The only question is, what kind of soup? There are just so many choices! With meat-based soups and veggie-based soups, creamy soups and chunky soups, how can you possibly decide?
Well, good news: you don’t have to. Because this hearty Creamy Crockpot Corn Chowder is an everything soup. It’s just loaded up with all kinds of good stuff: corn kernels, chunks of carrot and potato and ham, all floating in a rich, creamy, savory broth. It’s got something for everyone.
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And it’s got a little something extra for you, too, because it’s made in the Crockpot. So all you have to do is toss your ingredients in first thing in the morning, give them a stir, and let it cook all day on low (or three to four hours on high, if you don’t get around to starting it until lunch time).
Then, right before you serve it, just turn it down to warm and stir in some butter and milk to make it extra thick and creamy. And then…soup’s on!
Creamy Crockpot Corn Chowder
Ingredients:
26 ounces of frozen corn kernels
3 tablespoons of all-purpose flour
8 ounces of cooked ham, cubed
1 can of cream corn
1 ½ pounds (2 large) of red potatoes, cut into bite sizes
1 cup chopped carrots
4 cups of chicken broth
Salt and pepper to taste (I would start with 1/2 tsp or salt and 1/4 tsp of pepper. Add more as desired)
1 teaspoon of dried thyme
1 teaspoon tried parsley
1 teaspoon of garlic powder
1 teaspoon of onion powder
1/2 cup of half and half
2 tablespoons of butter
Directions:
1. In your crockpot, add in frozen corn and flour, coat corn with flour. Add in ham, creamed corn, potatoes, carrots, broth, and seasonings. Stir ingredients gently.
2. Cover and cook on HIGH for 3-4 hours or LOW for 7-8 hours. Before serving, reduce heat to warm setting and add in butter and half and half, stir gently. Serve immediately.
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Corey, Darryl, Big D & Little D
Creamy Crockpot Corn Chowder
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Ingredients
- 26 ounces of frozen corn kernels
- 3 tablespoons of all-purpose flour
- 8 ounces of cooked ham, cubed
- 1 can of cream corn
- 1 ½ pounds 2 large of red potatoes, cut into bite sizes
- 1 cup chopped carrots
- 4 cups of chicken broth
- Salt and pepper to taste, I would start with 1/2 tsp or salt and 1/4 tsp of pepper. Add more as desired
- 1 teaspoon of dried thyme
- 1 teaspoon tried parsley
- 1 teaspoon of garlic powder
- 1 teaspoon of onion powder
- 1/2 cup of half and half
- 2 tablespoons of butter
Instructions
- In your crockpot, add in frozen corn and flour, coat corn with flour. Add in ham, creamed corn, potatoes, carrots, broth, and seasonings. Stir ingredients gently.
- Cover and cook on HIGH for 3-4 hours or LOW for 7-8 hours. Before serving, reduce heat to warm setting and add in butter and half and half, stir gently. Serve immediately.
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Nutrition
Nutritional Disclaimer: Family Fresh Meals is not a dietician or nutritionist, and any nutritional information shared is only an estimate. We recommend running the ingredients through an online nutritional calculator if you need to verify any information.
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Can you give directions for a instant pot?
You should up the cooking time, my potatoes and carrots were still crunchy; which was a shame because everything else was delicious!
This is the best corn chowder soup and so easy to make.
Can you please inform me as to what is “Half and half”?
Sincere thanks
Therese Tracey.
Half and Half is a milk product. You could also use heavy cream if you couldn’t find that at the store.