Slow Cooker Potato Ham Chowder


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Creamy potato soup with soft chunks of buttery potatoes and salty sweet ham is perfect with a salad on the side or just some crusty bread. This recipe is so over-the-top simple, it’s hardly a recipe.

Slow Cooker Potato Ham Chowder recipe by Barefeet In The Kitchen

The first time I made this soup, I was staring into the refrigerator over the weekend and I really didn’t feel like warming up another plate of leftovers. (This is what tends to happen when you accidentally wind up with triple the amount of ham and potatoes your family could possibly eat!)

I saw the container (okay, technically, it was pretty much a vat) of potatoes and a big package of ham and decided to see if I could improvise with what we had and come up with a new Baked Potato Soup recipe.

Unlike a few other recent recipe attempts, this improvised soup turned out fabulously and there was hardly a bite leftover.

We loved that soup so much, I wanted to make it again, but I don’t typically have a mountain of mashed potatoes just waiting around to be used on a regular basis.

If you DO happen to have a whole lot of mashed potatoes in the fridge already, just add in after the other vegetables have softened.

Slow Cooker Mashed Potato and Ham Chowder recipe made with just three ingredients!

Slow cookers or crockpots are an appliance of which I have more than one. If you are an avid slow cooker user like I am, you might understand the need for more than one. So, let’s talk about my favorites:

First up is this 6-quart slow cooker that has a locking lid. These crockpots are fantastic for transporting foods. Mine has gone everywhere from church potlucks to barbecues, game nights to Thanksgiving dinner. However, fair warning, these slow cookers run crazy hot. Low is closer to a boil than a simmer, the warm setting actually simmers. So trust me when I say HIGH is high.

My everyday slow cooker is this 8-quart Crockpot. It’s my go-to appliance for cooking large roasts and big batches of chili. Fun fact: did you know that a full 4-quart cooker, actually cooks more slowly than a half-full 8-quart cooker?

For just cooking a few pounds of chicken to shred for enchiladas or other smaller recipes, this 3-quart version is perfect.

Thanksgiving has become a breeze since I have mastered how to hold all of the side dishes using these medium-sized round slow cookers.

If you aren’t a fan of the idea of keeping more than one slow cooker in the house, these CrockPockets are a game-changer when it comes to preparing and holding multiple dishes at the same time. They slide into a standard 6-quart crockpot, dividing it into two sections that are perfect for serving different side dishes or keeping taco fillings warm for parties.

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Slow Cooker Potato Ham Chowder

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Servings: 8 servings


  • 8 cups yellow potatoes diced into 1-inch pieces
  • 1 small yellow onion diced into ½-inch pieces, about 1 cup
  • 3 celery ribs sliced very thin, about 1 cup
  • 3 medium carrots peeled and diced into ½-inch pieces, about 1 cup
  • 12 ounces cooked ham diced into ½-inch pieces, about 2 cups
  • 1 teaspoon kosher salt adjust to taste
  • ½ teaspoon freshly ground black pepper adjust to taste
  • 4 cups chicken broth
  • ¼ cup flour
  • 2 cups heavy cream, half and half, or milk


  • Combine the potatoes, onion, celery, carrots, and ham in a slow cooker. Sprinkle with salt and pepper. Pour in the chicken broth. Cover with a lid and cook on HIGH for 4 hours or on LOW for 6 hours.
  • Uncover and use a glass measuring cup or a ladle to remove about ½ a cup of the broth. Set aside. Use a potato masher or a large wooden spoon to mash about half of the potatoes.
  • Add the flour to the hot broth and whisk smooth. Pour the flour slurry back into the crockpot and stir to mix throughout. Add the cream (or half and half, or milk) to the slow cooker and stir to mix.
  • Cover and cook for an additional 15-30 minutes on HIGH. Serve with crusty bread for dipping.


Generous seasoning is crucial in simple recipes like this one. How much salt you need will be dependent on the saltiness of your ham and chicken broth. Start with about a teaspoon of salt and continue stirring, salting, and tasting the soup until it tastes perfect. I frequently add almost 2 teaspoons of salt to this soup.
This soup may be held on a WARM crockpot setting for up to 2 hours once it is ready.
Tried this recipe?Mention @barefeetkitchen or tag #barefeetkitchen!

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Mary Younkin

Mary Younkin

Hi, I’m Mary. I’m the author, cook, photographer, and travel lover behind the scenes here at Barefeet In The Kitchen. I'm also the author of three cookbooks dedicated to making cooking from scratch as simple as possible.

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    • Mary says

      I'm fairly certain that I used red potatoes for the soup. However, in my experience, most potatoes will become "gluey" if over-cooked. Keep an eye on the soup and make sure you aren't cooking it for too long. Enjoy!

    • Mary says

      I'm so sorry to hear that it didn't work out for you, Robinz. It is possible that your mashed potatoes may have simply had more liquid in them. It's hard to guess without actually being in your kitchen.

  1. Anonymous says

    Im confused,the picture shows chunks of potatoes but yet it calls for smashed. am I wrong. Ed

    • Mary says

      Sure. You could add the hambone after smashing the potatoes and let it cook along with the rest of the ingredients. Remove it before servings. Enjoy!