Slow Cooker Ham and Corn Chowder

The sherry is a luxurious touch for this light, one-bowl lunch. Serve the chowder with crusty bread.

Serves: 4Hands-on: 10 minutesTotal: 6 hours 40 minutesDifficulty: Easy


Serves: 4

Ingredients

  • 1 cup lean ham, diced
  • 4 medium potatoes, peeled and cut into ½" chunks
  • 1 small onion, peeled and diced
  • 1 medium carrot, peeled and diced
  • 1 bag (20 oz.) frozen corn, defrosted
  • 3 cups water, heated to a simmer
  • 2 tsp. kosher salt
  • ¼ tsp. ground black pepper
  • 1 can (12 oz.) evaporated milk
  • ¼ cup dry sherry
  • ¼ cup chopped fresh parsley

Directions

  • Place the ham in a 4-quart slow cooker. Stir in the potatoes, onion, carrots, corn, and water. Cover and cook on low for 4–6 hours.
  • Stir in the salt, pepper, evaporated milk, and the sherry if using. Cover and cook on low for an additional 30 minutes.
  • Garnish with parsley before serving.