For garnish (optional):
Chopped fresh parsley
Green onions
Crumbled cooked bacon
👩🍳 Instructions
Add to the slow cooker:
Potatoes
Ham
Onion
Garlic
Chicken broth
Thyme
Black pepper
Cook
Low: 6–8 hours
High: 3–4 hours
The potatoes should be very tender.
Make the creamy base
In a small saucepan, melt the butter over medium heat.
Whisk in the flour and cook for 1 minute.
Gradually whisk in the milk and cream until smooth and slightly thickened.
Finish the chowder
Stir the creamy mixture into the slow cooker.
Add the cheddar cheese, if using, and stir until melted.
Cook on Low for another 15–20 minutes.
Taste and adjust
Add salt if needed (ham can already be quite salty).
Serve
Ladle into bowls and garnish with parsley, green onions, or bacon if desired.
🌿 Optional Add-Ins
Try adding:
Corn kernels
Diced carrots
Celery
Chopped spinach
A pinch of smoked paprika
A dash of hot sauce for a little heat
🍽️ Serving Suggestions
Serve with:
Crusty bread or dinner rolls
Cornbread
A crisp green salad
Oyster crackers
💡 Tips
Russet potatoes make a thicker chowder because they break down more during cooking, while Yukon Gold potatoes stay creamier and hold their shape.
Leftover holiday ham works wonderfully in this recipe.
Refrigerate leftovers for up to 4 days or freeze for up to 2 months (cream-based soups may separate slightly after thawing but usually come back together when reheated gently).
✨ Bottom Line
This Slow Cooker Amish-Style Potato & Ham Chowder is rich, creamy, and packed with hearty ingredients. It's an easy, comforting meal that lets the slow cooker do most of the work while filling your home with the aroma of a homemade dinner. 🥔🥣🥄
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