Easy Ham and Corn Chowder - Crockpot

A slow cooker, condensed soups, leftover ham, and frozen corn make this a fuss-free and delicious soup for quick winter meals. Serve this soup with cornbread or crackers for a hearty, warming cold weather dinner.

•2 cans (about 10 1/2 ounces each) condensed potato soup
•1 can (about 10 12 ounces) condensed cream of celery soup
•2 cups leftover diced ham
•1 cup chopped frozen onion or finely chopped fresh onion
( I also add 1 clove of garlic, finely minced)
•10 to 12 ounces frozen whole kernel corn
•1 cup chicken broth
•freshly ground black pepper, to taste
•1 cup half-ahd-half, light cream, or milk


Combine the soups, ham, onion, corn, chicken broth, and pepper in the slow cooker insert. Cover and cook on LOW for 4 to 6 hours. Add milk or cream, cover, and continue cooking for about 20 to 30 minutes, or until hot.
Serve with biscuits or cornbread and a tossed salad.
Serves 4 to 6.

Creamy Corn Chowder

4-6 Servings

1 can of corn (about 2 cups)

2 large baking potatoes, diced

2 stalks of celery, cut into bite-sized pieces

1 large onion, chopped

2 T flour

2 T butter

4 cups of milk

1 t chicken bouillon (or substitute 1 c chicken broth for 1 c of the milk)

Salt, pepper, and paprika to taste

1. In stock pot, saute onions and celery in butter. Add flour and stir.

2. Add all other ingredients and bring to a boil, stirring frequently.

3. Lower heat and cook until potatoes are tender and soup has thickened, about 1 hour.

Corn chowder may be frozen, and tastes excellent when thawed and re-heated.

Getting the right amount of salt is crucial to the success of this soup. I recommend tasting it as you season  UNLESS you have someone who is on a sodium restricted diet... in that case season your bowl before eating.