Crockpot Maple Ham and Sweet Potato Chowder Step-by-step instructions

Before you start

Before beginning, ensure the work surface is clean and organized. Peel the sweet potatoes and cut them into uniform one-inch cubes to ensure they cook at the same rate. Chop the onion finely so it incorporates well into the base of the chowder. Have the diced ham measured and ready. Since this recipe relies on the slow cooker, there is no need for stovetop prep. Simply have all ingredients prepped and within reach, as the assembly process is very quick once you begin the layering step.

Instructions

Layering the Ingredients

1. 1Layering the Slow Cooker
   Place the diced ham into the bottom of the slow cooker basin. Add the sweet potato cubes and chopped onion on top of the ham in an even layer. Position the block of cream cheese directly in the center of the pile.
   Look for Ingredients are layered and ready for liquid.
   Tip Ensure the sweet potatoes are cut into uniform one-inch cubes so they cook through evenly during the long simmering process.

At this stage, the slow cooker basin contains a neat pile of ham, sweet potatoes, and onions, with the cream cheese resting in the center. The ingredients should be arranged to allow the liquid to flow around them. Ensure no ingredients are touching the very top edge of the pot to prevent burning. The setup should look organized, with the ham providing a stable base for the vegetables and the cheese sitting prominently in the middle, ready to be submerged by the broth.

Simmering the Chowder

2. 2Adding the Broth and Cooking
   Pour the thyme-flecked maple broth over the ingredients in the slow cooker. Cover with the lid and set the slow cooker to cook on low for 4 to 6 hours or on high for 3 hours, until the sweet potatoes are fork-tender and the cream cheese has melted into the broth.
   Look for Sweet potatoes are tender when pierced with a fork.
   Tip Do not remove the lid frequently during the cooking process to maintain a consistent temperature inside the slow cooker.

During the simmering phase, the slow cooker will begin to emit a savory and slightly sweet aroma. As the broth heats up, the cream cheese will soften and start to combine with the maple-infused liquid. Check the pot once or twice to ensure the liquid is simmering gently.

The sweet potatoes will gradually soften and absorb the flavors of the ham and thyme. The mixture should look cohesive, with the broth becoming progressively thicker as the starch from the potatoes releases into the liquid.

Finishing and Serving

3. 3Finishing the Chowder
   Once the cooking time is complete, use a large spoon or ladle to stir the mixture thoroughly, breaking up any remaining clumps of cream cheese until the chowder is smooth, thick, and creamy. Serve immediately while hot.
   Look for Chowder is thick and smooth with no visible lumps of cream cheese.
   Tip If a thicker consistency is desired, mash a few of the cooked sweet potato cubes against the side of the pot and stir them back into the soup.

In the final phase, the chowder should have a rich, creamy appearance with a uniform texture. The sweet potatoes should be soft enough to break apart easily with a spoon, and the cream cheese should be completely melted, creating a velvety consistency.

The broth will have darkened slightly from the maple and ham juices, and the entire dish should be fragrant and steaming. Before serving, give the chowder a final stir to ensure everything is well-incorporated, then serve it hot in bowls.

Common mistakes

A common mistake is cutting the sweet potato cubes too large, which can result in uneven cooking where the outside is mushy while the center remains hard. Another error is over-stirring the ingredients before they have had a chance to cook, which can break down the potatoes prematurely.

Finally, ensure the cream cheese is not added too late in the process; it needs the full cooking time to soften and melt correctly. If the soup appears too thin, avoid adding flour, and instead mash a few cooked potato pieces to thicken the broth naturally.

How to tell it’s done

The chowder is ready when the sweet potatoes are fork-tender and yield easily to pressure. The ham should be heated through, and the cream cheese should be fully incorporated into the broth, creating a thickened, creamy consistency.

Since the ham is already cooked, there is no specific internal temperature to reach for food safety, though the soup should be steaming hot throughout, ideally reaching at least 165°F (74°C) to ensure the cream cheese has melted properly and the flavors are fully developed.