Slow Cooked Ham and Potato Chowder

Health score
4%
Slow Cooked Ham and Potato Chowder
260 min.
8
200kcal

Suggestions


Warm up your kitchen and your heart with this delightful Slow Cooked Ham and Potato Chowder, a comforting dish that’s perfect for any occasion. Imagine a rich, creamy soup simmering away in your slow cooker, filling your home with the irresistible aroma of savory ham, tender potatoes, and fragrant herbs. This chowder is not just a meal; it’s an experience that brings family and friends together around the table.

With just a handful of simple ingredients, you can create a hearty dish that serves eight, making it ideal for gatherings or meal prep for the week ahead. The combination of cubed ham and sweet corn adds a delightful texture, while the blend of dill and parsley elevates the flavor profile, making each spoonful a taste of comfort. Plus, the slow cooking process allows the flavors to meld beautifully, resulting in a chowder that’s both satisfying and nourishing.

Whether you’re looking for a cozy starter, a filling snack, or a delicious soup to warm you on a chilly evening, this chowder fits the bill perfectly. At just 200 calories per serving, it’s a guilt-free indulgence that doesn’t skimp on taste. So grab your slow cooker, gather your ingredients, and let the magic happen as you create a dish that will surely become a family favorite!

Ingredients

  • tablespoons butter 
  • teaspoon celery seed 
  • tablespoons chicken soup base 
  • 10.8 ounce cream of chicken soup canned
  • cup ham cubed cooked
  • cup corn kernels 
  • teaspoon dill weed dried
  • tablespoon parsley dried
  • 0.3 cup flour all-purpose
  • servings salt and ground pepper black to taste
  •  potatoes peeled cut into 1 inch cubes
  • 0.5 cup warm water 
  • small onion diced yellow

Equipment

  • whisk
  • slow cooker

Directions

  1. Whisk 3 cups warm water with chicken soup base in slow cooker until soup base has dissolved; stir in cream of chicken soup until almost smooth.
  2. Stir potatoes, ham, corn, yellow onion, and butter into the soup mixture.
  3. Place flour and 1/2 cup water into a small container with a lid and shake well to combine into a smooth mixture; stir flour mixture into soup.
  4. Mix in parsley, dill, and celery seed. Season soup with salt and black pepper.
  5. Cook chowder on High for 4 hours or Low for 8 hours, stirring once or twice during cooking.

Nutrition Facts

Calories200kcal
Protein13.88%
Fat29.88%
Carbs56.24%

Properties

Glycemic Index
38.84
Glycemic Load
17.14
Inflammation Score
-5
Nutrition Score
9.6347825941832%

Flavonoids

Apigenin
11.46mg
Luteolin
1.96mg
Isorhamnetin
1.27mg
Kaempferol
0.91mg
Quercetin
2.52mg

Nutrients percent of daily need

Calories:199.5kcal
9.97%
Fat:6.76g
10.41%
Saturated Fat:2.83g
17.67%
Carbohydrates:28.65g
9.55%
Net Carbohydrates:25.51g
9.28%
Sugar:2.57g
2.85%
Cholesterol:21.05mg
7.02%
Sodium:802.9mg
34.91%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:7.07g
14.15%
Vitamin C:25.72mg
31.17%
Vitamin B6:0.38mg
18.92%
Potassium:571.11mg
16.32%
Manganese:0.32mg
15.99%
Vitamin B1:0.21mg
14.05%
Phosphorus:136.15mg
13.62%
Fiber:3.15g
12.58%
Vitamin B3:2.29mg
11.44%
Iron:1.86mg
10.34%
Copper:0.21mg
10.27%
Magnesium:37.14mg
9.28%
Folate:35.62µg
8.9%
Selenium:5.79µg
8.27%
Vitamin B2:0.14mg
8.17%
Vitamin K:7.44µg
7.09%
Vitamin B5:0.63mg
6.28%
Zinc:0.88mg
5.89%
Vitamin A:181.19IU
3.62%
Calcium:35.74mg
3.57%
Vitamin B12:0.21µg
3.48%
Vitamin E:0.35mg
2.35%
Source:Allrecipes