How do you make ham corn and potato soup in a slow cooker?

To make ham corn and potato soup in a slow cooker, add 1.5 lbs diced potatoes (peeled Russets work best), 2 cups frozen corn, 2 cups diced cooked ham, 3 minced garlic cloves (or water-packed garlic), 1 tsp dried thyme, salt, and pepper to the slow cooker. Pour in 4 cups chicken broth or vegetable broth. Cook on LOW for 6-8 hours or HIGH for 3-4 hours until potatoes are tender. Mash about half the potatoes in the pot for thickness, then stir in 1.5 cups half-and-half. For extra thickness, mix 2 tbsp cornstarch with 2 tbsp cold water to make a slurry and stir it in. Cook on HIGH for 20 more minutes. Taste and adjust seasoning. Serves 6-8. Total prep time is 15 minutes. This method yields a creamy, hearty soup perfect for using leftover ham. (98 words)

What potatoes work best for slow cooker ham corn potato soup?

Russet potatoes are ideal for slow cooker ham corn potato soup because they hold shape well when diced into ½-inch cubes and peeled, breaking down slightly for natural creaminess. Use about 1.5 lbs for a standard batch. If short on time, substitute frozen diced or shredded hash brown potatoes—no peeling or chopping needed; just add 4-5 cups directly. Avoid waxy varieties like red potatoes, as they stay firm and won't thicken the soup. Yukon Golds are a good middle-ground option for creamier texture. Always cut fresh potatoes uniformly for even cooking on LOW 6-8 hours. This keeps the soup hearty without becoming mushy. Pro tip: Rinse diced potatoes to remove excess starch if you prefer a smoother broth. (112 words)

Can you use canned corn instead of frozen in slow cooker ham potato corn soup?

Yes, you can use canned corn in slow cooker ham potato corn soup, but drain and rinse two 15-oz cans (about 3 cups) to avoid excess liquid that dilutes flavor. Frozen corn (2-3 cups) is better for superior taste, crisp texture, and convenience—no thawing required; it steams perfectly during 6-8 hours on LOW. Canned works in a pinch and adds sweetness, but fresh or frozen elevates the soup. Add it straight to the pot with potatoes, ham, garlic, thyme, and broth. No adjustments needed to cooking time. For best results, taste before serving and add a pinch of sugar if canned corn tastes metallic. This substitution keeps the recipe flexible for pantry staples. (108 words)

Do you need ham for slow cooker potato corn chowder soup?

Ham isn't strictly necessary for slow cooker potato corn chowder soup but adds smoky flavor and heartiness—use 2 cups diced cooked ham or leftover holiday ham. A ham bone or Canadian bacon works too for deeper taste; simmer it with broth for 6-8 hours on LOW. Skip ham for vegetarian: cook potatoes, corn, garlic, thyme, and broth first, then portion out plain servings before stirring in dairy. Add ham to the rest at the end to heat through. Without ham, boost flavor with extra salt, pepper, or smoked paprika. This makes the soup adaptable for 6 servings, using common fridge leftovers efficiently. (102 words)

How do you thicken slow cooker ham corn potato soup if too thin?

If your slow cooker ham corn potato soup is too thin after cooking, mash ¼ to ½ of the tender potatoes directly in the pot with a potato masher for natural starch-based thickness. For more body, make a cornstarch slurry: mix 2 tbsp cornstarch with ¼ cup cold water or half-and-half until smooth, stir into the soup, and cook on HIGH for 15-20 minutes. Avoid flour, as it can lump in dairy. Dairy like half-and-half (1.5 cups) added late also thickens. If using milk instead, increase to 2 cups. Test consistency before serving; it firms up as it cools. This fixes brothy soup in under 30 minutes. (105 words)

Slow Cooker Ham Corn and Potato Soup Recipe (Stovetop)

Name: Slow Cooker Ham Corn And Potato Soup
Prep time: PT-495347H58M13S
Cook time: 20 min
Total time: PT-495347H48M13S
Cuisine: American
Ingredients: 1 tablespoon extra-virgin olive oil for sautéing garlic on the stovetop; 1 tablespoon fresh minced garlic brings aromatic depth; 2 pounds peeled and diced potatoes russet preferred for natural creaminess; 1 10-ounce bag frozen corn best flavor and texture; 1/2 teaspoon dried thyme or 1 1/2 teaspoons fresh thyme adds herbaceous warmth; Freshly ground black pepper to taste for seasoning; 4 cups chicken broth or stock the soup base; 1 1/2 cups diced ham optional but recommended; 1 to 2 cups half-and-half for creaminess; 2 tablespoons cornstarch plus 2 tablespoons cold water optional slurry for thicker broth; Salt to taste finish seasoning

Ingredients

Scale

1 tablespoon extra-virgin olive oil for sautéing garlic on the stovetop

1 tablespoon fresh minced garlic brings aromatic depth

2 pounds peeled and diced potatoes russet preferred for natural creaminess

1 10-ounce bag frozen corn best flavor and texture

1/2 teaspoon dried thyme or 1 1/2 teaspoons fresh thyme adds herbaceous warmth

Freshly ground black pepper to taste for seasoning

4 cups chicken broth or stock the soup base

1 1/2 cups diced ham optional but recommended

1 to 2 cups half-and-half for creaminess

2 tablespoons cornstarch plus 2 tablespoons cold water optional slurry for thicker broth

Salt to taste finish seasoning

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Instructions

1-First Step: Prep and mise en place Peel and dice the potatoes into roughly 1/2-inch cubes so they cook evenly. Measure out 1 10-ounce bag of frozen corn no thawing needed. Dice 1 1/2 cups of cooked ham if you are using it. Mince 1 tablespoon fresh garlic for the stovetop; if using the slow cooker, water-packed garlic works well and prevents burning. Gather thyme, pepper, and 4 cups of chicken broth.

2-Second Step: Stovetop start (optional) If you prefer the stovetop or want to brown garlic for extra flavor, heat 1 tablespoon extra-virgin olive oil in a large pot over medium heat. Sauté the minced garlic for about 1 minute until fragrant. This brief step builds aroma, but you can skip it when using the slow cooker to keep things completely hands-off.

3-Third Step: Combine core ingredients For stovetop: add the diced potatoes, frozen corn, thyme, a grind of black pepper, and 4 cups chicken broth to the pot. Stir and bring to a boil over medium-high heat. For slow cooker: layer the diced potatoes, frozen corn, diced ham, garlic (fresh or water-packed), and thyme in the slow cooker. Pour in the 4 cups of broth and add freshly ground black pepper; stir lightly to combine.

4-Fourth Step: Cooking times and temperature Stovetop: Once boiling, reduce heat to a simmer and cook 15 to 20 minutes until the potatoes are tender when pierced with a fork. Slow cooker: Cover and cook on LOW for 6 to 8 hours or on HIGH for 3 to 4 hours, until potatoes are tender. The longer, low-and-slow approach develops deeper flavors and makes the potatoes very soft perfect for natural thickening.

5-Fifth Step: Thicken and finish When the potatoes are tender, remove 2 to 3 ladlefuls of potatoes (a little corn is fine), mash them smooth with a fork or potato masher, and stir the mash back into the pot to thicken the broth naturally. This step gives the chowder body without extra starch. Stir in 1 1/2 to 2 cups half-and-half for creaminess. If the soup seems too thin, mix 2 tablespoons cornstarch with 2 tablespoons cold water to make a slurry and stir it in; simmer for another 5 minutes on the stovetop or 15 minutes on HIGH in the slow cooker to activate the cornstarch.

6-Final Step: Season and serve Taste and add salt and freshly ground black pepper to your liking. Serve plain for a lighter bowl or top with shredded cheddar, chives, or crackers for crunch. Leftovers taste even better the next day after flavors meld.

Notes

🥄 Frozen corn provides optimal flavor and texture without needing to thaw before adding to the soup
🧈 Mashed potato pieces naturally thicken the broth, but add a cornstarch slurry for extra body if desired
⏰ For the best flavor, use leftover ham or a ham bone and let it simmer longer to infuse the broth

Author: Brandi Oshea
Prep Time: 10 minutes
Slow Cooker Time: 6-8 hours
Cook Time: 20 minutes
Category: Soup
Method: Stovetop or Slow Cooker
Cuisine: American
Diet: Vegetarian Optional

Nutrition

Serving Size: 1 serving
Calories: 200
Sugar: 3g
Sodium: 982mg
Fat: 9g
Saturated Fat: 3g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 24g
Fiber: 2g
Protein: 10g
Cholesterol: 33mg