This Slow Cooker Ham and Vegetable Chowder is an easy Crockpot dinner made with frozen mixed vegetables, fully cooked ham, potatoes, chicken broth, condensed cream of celery soup, and half-and-half. Add everything except the dairy to a 3-quart slow cooker, cook on LOW for 5–6 hours, then stir in the half-and-half and heat for about 15 minutes.
Every spoonful is creamy, hearty, and satisfying, with tender potatoes, sweet vegetables, and savory bites of ham throughout. It makes about 6 servings and is a practical way to use leftover baked or holiday ham for a cozy family meal.
Jump to RecipeWhy You’ll Love This Recipe
This Crockpot ham chowder is the kind of dinner that feels generous without requiring much hands-on work. The slow cooker gently brings together tender potatoes, frozen vegetables, savory ham, and a creamy celery-scented broth while you take care of the rest of the evening.
It is especially useful after a holiday meal because leftover baked ham fits beautifully into the recipe. You can also prepare the vegetables and ham earlier in the day, making the final assembly quick and straightforward.
The finished chowder has a comforting balance of textures. The potatoes become soft and hearty, the vegetables add color and gentle sweetness, and the ham provides satisfying savory bites in every bowl.
If you enjoy cozy slow-cooker dinners, you may also like this comforting slow cooker beef dinner, another practical recipe for a filling family supper.
Ingredients You’ll Need
The ingredient list is short, familiar, and designed for a 3-quart slow cooker. Frozen mixed vegetables make preparation especially convenient because there is no need to thaw or chop them first.
- Frozen mixed vegetables: One 16-ounce package supplies color, flavor, and variety.
- Fully cooked ham: Two cups of cubed ham add a smoky, salty character and make excellent use of leftovers.
- Potatoes: Three cups of peeled, evenly cut cubes provide the hearty foundation of the chowder.
- Onion: One chopped medium onion adds savory depth as it cooks.
- Chicken broth: Three cups create the liquid base and help cook the potatoes.
- Condensed cream of celery soup: Use one 10 3/4-ounce can undiluted for creamy body and mellow celery flavor.
- Black pepper: A quarter teaspoon adds gentle seasoning.
- Half-and-half: One cup is stirred in near the end for a smooth, creamy finish.
Because ham, broth, and condensed soup can all contain noticeable amounts of salt, do not automatically add extra salt at the beginning. Taste the chowder after it is hot and adjust only if it truly needs more seasoning.
For another hearty slow-cooker idea featuring a rich, savory sauce, take a look at this slow cooker cube steak recipe.
How to Make It Step-by-Step
Step 1: Prepare the fresh ingredients by peeling the potatoes, chopping the onion, and cutting the fully cooked ham into cubes. Aim for similarly sized potato pieces so they finish cooking at about the same time.
Step 2: Add the frozen mixed vegetables, cubed ham, chopped onion, potato cubes, chicken broth, undiluted cream of celery soup, and ground black pepper to a 3-quart slow cooker. There is no need to thaw the frozen vegetables or dilute the condensed soup.
Step 3: Stir the mixture gently to combine the soup with the broth and distribute the ham and vegetables. Scrape down any soup clinging to the sides so the ingredients cook in an even mixture.
Step 4: Cover the slow cooker and cook on LOW for 5–6 hours. The chowder is ready for the finishing step when the potatoes and vegetables are tender when tested with a fork.
Step 5: Stir in one cup of half-and-half cream once the vegetables and potatoes are tender. Adding it near the end helps reduce the chance of separation or curdling during the long cooking period.
Step 6: Cover again and cook for about 15 minutes longer, just until the chowder is heated through. Avoid boiling after the half-and-half is added, then taste carefully before serving.
For a different slow-cooker meal with a rich, comforting profile, this Mississippi pot roast recipe is a delicious choice for another night.
Pro Tips for the Creamiest Chowder
The most important technique is holding back the half-and-half until the final 15 minutes. Dairy can separate when exposed to extended high heat, so adding it at the end helps the chowder stay smooth and pleasantly creamy.
Use a sharp knife to cut the potatoes into even cubes. Very large pieces may need more time to soften, while small pieces can become overly soft before the rest of the ingredients are ready.
- Use leftover holiday ham when available, removing any especially large pieces of fat or tough rind.
- Keep the slow cooker covered during the main cooking time so heat and moisture remain consistent.
- Check the potatoes rather than relying only on the clock, since slow cookers can vary slightly.
- Taste before adding salt, particularly when using a salty ham or regular chicken broth.
- Do not boil the chowder after adding the half-and-half.
The condensed cream of celery soup does more than add creaminess; it also gives the broth a subtle savory flavor that works well with ham and potatoes. Since it is added undiluted, the recipe remains simple while still producing a thick, spoon-coating texture.
For another creamy Crockpot dinner with familiar family-friendly flavors, consider this cheesy ranch chicken for your weekly menu.
What to Serve with Ham Chowder
This chowder is filling enough to serve as a complete meal, but a few simple sides can make the table feel even more inviting. Crusty bread is ideal for catching the creamy broth, while a crisp green salad adds fresh contrast.
- Warm dinner rolls or slices of crusty bread
- A simple green salad with a light dressing
- Roasted or steamed seasonal vegetables
- Crackers for sprinkling and dipping
Keep side dishes lightly seasoned because the chowder already gets savory flavor from the ham, chicken broth, and condensed soup. A fresh salad with a bright vinaigrette can balance the richness without competing with the main dish.
If you are planning a comfort-food menu with several slow cooker options, this slow cooker chicken cordon bleu is another creamy dinner worth trying.
Storage and Reheating
Cool leftover chowder promptly and transfer it to a covered container. Refrigerate it and enjoy it reheated gently on the stovetop or in the microwave, stirring occasionally so the creamy mixture warms evenly.
Reheat only the portion you plan to eat, and avoid bringing the chowder to a boil. Gentle heat is especially helpful because the half-and-half has already been incorporated into the broth.
The texture may thicken as the chowder rests. If needed, stir in a small amount of broth while reheating, but taste again before adding any seasoning.
Slow Cooker Ham and Vegetable Chowder
Ingredients
Method
- Peel and cube the potatoes, chop the onion, and cut the fully cooked ham into bite-sized cubes.
- Place the frozen mixed vegetables, cubed ham, chopped onion, potatoes, chicken broth, undiluted condensed cream of celery soup, and ground black pepper in a 3-quart slow cooker. Stir gently until the ingredients are distributed.
- Cover and cook on LOW for 5–6 hours, or until the potatoes and vegetables are tender.
- Stir in the half-and-half cream. Cover and cook for about 15 minutes longer, until the chowder is heated through, taking care not to let it boil after adding the dairy.
Notes
Final Thoughts
This Slow Cooker Ham and Vegetable Chowder is a warm, practical recipe built for busy days and relaxed family meals. With about 20 minutes of preparation, 5–6 hours on LOW, and a final 15-minute heating period with half-and-half, it delivers a creamy bowl of comfort with very little fuss.
Remember the key details: cut the potatoes evenly, use the half-and-half near the end, avoid boiling after the dairy is added, and taste before adding salt. Serve it with crusty bread or a crisp salad, and enjoy an easy Crockpot dinner that makes leftover ham feel completely new.