This is really good to make when it is cold outside, and you want something hot and yummy when you get home from work.

Recipe Summary

prep:
20 mins
cook:
8 hrs 30 mins
total:
8 hrs 50 mins
Servings:
9
Yield:
8 to 10 servings
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Ingredients

9
Original recipe yields 9 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • In a slow cooker, place the potatoes, onions, ham, celery, corn, butter or margarine and salt and pepper to taste. Add water to cover and two bouillon cubes.

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  • Cook on low setting for 8 to 9 hours and then stir in the evaporated milk. Cook for 30 more minutes.

Nutrition Facts

266 calories; protein 11.2g 22% DV; carbohydrates 37.8g 12% DV; fat 8.8g 14% DV; cholesterol 27.2mg 9% DV; sodium 823.4mg 33% DV. Full Nutrition

Reviews (175)

Read More Reviews

Most helpful positive review

Rating: 4 stars
01/15/2007
To be honest, I rarely follow a recipe to the letter unless I am baking, but I did use this one as the starting point for my potato-corn chowder and thought I'd share my modifications because it turned out great! First, I used russet potatoes, but left the skins on for the extra nutrients and rustic feel. I also added some chopped carrots and a couple of cloves of garlic, and used a whole bag of frozen corn. I used chicken stock rather than water and did not cover the vegetables. For spices, I added a good dose of kosher salt and black pepper, some ground sage, and a little crushed red pepper for a little kick. After the 8 or so hours of cooking, I ladled about 3 cups of the stock out of the crock pot, made a roux, added the stock to it along with the condensed milk, let it thicken for about 4 or 5 minutes and then added it back to the crock pot and let it cook for another 30 minutes. It was delightful! Perfect for the snowy day we're having!! Read More
(205)

Most helpful critical review

Rating: 3 stars
11/20/2005
This is a good starter recipe. However there are a few things I change that makes it a very good chowder. First I use an extra can of corn and change it to cream style. Next the ham became too rubbery. So I now I boil chicken and shred it. I then boil the potatoes in the chicke water for about ten minutes. Then I mash them just slightly. This makes them much softer and adds to the texture of the chowder. Finally I add corn starch to thicken the broth. It sounds like a lot of work but really it's not. It makes fantastic chowder and I always double the recipe. That way I can freeze the leftovers and have anther meal or two on hand for those days when cooking seems like too much work! Read More
(268)
229 Ratings
  • 5 star values: 98
  • 4 star values: 86
  • 3 star values: 30
  • 2 star values: 9
  • 1 star values: 6
Rating: 3 stars
11/20/2005
This is a good starter recipe. However there are a few things I change that makes it a very good chowder. First I use an extra can of corn and change it to cream style. Next the ham became too rubbery. So I now I boil chicken and shred it. I then boil the potatoes in the chicke water for about ten minutes. Then I mash them just slightly. This makes them much softer and adds to the texture of the chowder. Finally I add corn starch to thicken the broth. It sounds like a lot of work but really it's not. It makes fantastic chowder and I always double the recipe. That way I can freeze the leftovers and have anther meal or two on hand for those days when cooking seems like too much work! Read More
(268)
Rating: 4 stars
01/14/2007
To be honest, I rarely follow a recipe to the letter unless I am baking, but I did use this one as the starting point for my potato-corn chowder and thought I'd share my modifications because it turned out great! First, I used russet potatoes, but left the skins on for the extra nutrients and rustic feel. I also added some chopped carrots and a couple of cloves of garlic, and used a whole bag of frozen corn. I used chicken stock rather than water and did not cover the vegetables. For spices, I added a good dose of kosher salt and black pepper, some ground sage, and a little crushed red pepper for a little kick. After the 8 or so hours of cooking, I ladled about 3 cups of the stock out of the crock pot, made a roux, added the stock to it along with the condensed milk, let it thicken for about 4 or 5 minutes and then added it back to the crock pot and let it cook for another 30 minutes. It was delightful! Perfect for the snowy day we're having!! Read More
(205)
Rating: 4 stars
06/09/2010
Thanks to all the helpful reviews this corn chowder turned out wonderful! Used 1 can chicken broth in place of the bouillon cubes & water added 1 can creamed corn added 1 clove minced garlic added 2 carrots diced. I waited to add the ham until there was 3 hours left in cooking time so that it wouldn't' turn "rubbery" & that worked out great. After adding the evaporated milk & allowing the 30 min additional cooking time it was still a little too liquidy to be a chowder so I added a corn starch slurry which thickened it up nicely! It tasted good but I felt it needed a little something so I threw in a dash of rubbed sage & a dash of marjoram -- PERFECT!! This was SO delicious! Served w/ biscuits & we are looking forward to leftovers. Thanks for the good starter recipe!:) Read More
(113)
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Rating: 5 stars
01/27/2006
Great chowder! I would add another can of corn next time though. Thanks for the recipe! Read More
(54)
Rating: 5 stars
10/28/2005
Great Recipe! My husband ate the leftovers and he NEVER does that! I used chopped smoked sausage instead of ham. Next time like other reviewers I will use less water (or canned chicken broth) and real cream or half & half instead of evaporated milk. Loved the smell when I got home from work! I did all prep the night before; except potatoes so it was very easy in the morning. I plan on making this one again! Read More
(39)
Rating: 4 stars
08/27/2003
Very good chowder. Here are the changes I made. Added only 1 cup water. Added 2 finely chopped carrots. Only used 1 onion. Used 3 bullion cubes. Added chopped garlic and Emeril's spice. Added a can of creamed corn. Added about 1 cup of shredded cheddar cheese at the same time as the milk. Read More
(33)
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Rating: 4 stars
10/17/2003
A hearty and easy soup. I added only one cup of water instead of "water to cover" as the recipe called for. Along with the liquid from the corn and what cooked out of the vegetables and the milk added at the end that was enough to make a nice thick chowder. As others had suggested I added an additional can of cream-style corn for more corn flavor. Read More
(30)
Rating: 4 stars
03/29/2011
I'm a pensioner living in the UK and before tinned sweetcorn arrived here we made soup using a ham hock which we simmered gently for hours until the meat fell off the bone. The cooked ham was diced put to one side then mixed in with the soup along with a swirl of cream when serving. The other ingredients (excluding corn salt & evaporated milk) and using leeks when available were simmered in the bacon stock until cooked. This Potato & Ham soup was a family favourite. I have made it all my life but about 30 or so years ago when tinned corn became readily available I starting adding this sometimes for a change. I'm only giving this 4 stars because I don't think the diced ham can give anything like the strong bacony flavour of cooking your own on the bone! Read More
(21)
Rating: 5 stars
10/17/2003
We loved this recipe. I also added a box of frozen corn and a little garlic powder. Read More
(18)