Slow Cooker Ham and Butternut Squash Chowder Step-by-step instructions

Before you start

Before beginning, ensure all vegetables are thoroughly washed and peeled. Dice the ham, butternut squash, and potatoes into one-inch cubes to ensure they cook at the same rate.

Prepare your workspace by clearing enough room for your slow cooker and having all ingredients measured and ready for assembly. Check that your slow cooker is clean and the cord is accessible near an outlet.

Instructions

Layering the ingredients

1. 1Layer the ingredients
   Place the diced ham into the bottom of the slow cooker. Evenly layer the butternut squash cubes and diced potatoes over the ham. Sprinkle the dried sage over the top of the vegetables.
   Look for The ham should cover the bottom of the slow cooker insert evenly.
   Tip Ensure the vegetables are cut into uniform sizes to promote even cooking.

The slow cooker base should be filled with the ham at the bottom, followed by the squash and potatoes. This arrangement ensures that the meat is closest to the heating element, allowing it to flavor the entire dish as the juices circulate during the long, slow cook time.

Combining the liquids

2. 2Combine liquids
   In a separate pitcher, whisk together the chicken broth and the cream of chicken soup until the mixture is smooth and combined. Pour this liquid mixture over the ingredients in the slow cooker.
   Look for The broth mixture should be completely smooth before pouring.
   Tip Whisking in a pitcher prevents lumps from the condensed soup.

The broth and soup mixture should be completely incorporated and have a smooth, pourable consistency. Once added to the slow cooker, the liquid should just barely cover the vegetables, providing enough moisture to steam them perfectly without diluting the rich flavor of the base.

Cook and serve

3. 3Cook and serve
   Cover the slow cooker and cook on low for 4 to 6 hours, or on high for 2 to 3 hours, until the squash and potatoes are fork-tender. Ensure the poultry in the soup base reaches 165°F (74°C). Stir gently before serving to combine the thickened broth with the ham and vegetables.
   Look for The vegetables should be tender when pierced with a fork.
   Safe temperature 165°F (74°C) internal temperature (poultry)
   Tip Serve warm in shallow bowls to enjoy the thick, creamy texture.

The final chowder will have a rich, thick appearance with visible chunks of ham and vibrant orange squash. The kitchen should smell savory and earthy from the sage.

Before serving, give the chowder a gentle stir to ensure the thickened liquid is evenly distributed among the solid ingredients.

Common mistakes

Avoid over-crowding the slow cooker, as this can lead to uneven cooking. Do not remove the lid frequently during the cooking process, as this releases heat and moisture, significantly increasing the time needed for the vegetables to soften.

Ensure the cream of chicken soup is thoroughly whisked into the broth to prevent clumps of condensed soup from remaining in the finished chowder.

How to tell it’s done

The chowder is ready when the butternut squash and potatoes are fork-tender and can be easily pierced with minimal resistance. The liquid should be thickened and creamy, with a uniform consistency.

The ham will be warmed through and tender. Ensure the poultry-based soup has reached 165°F (74°C). If the vegetables still feel firm, continue to cook for another 30 minutes on the current setting.

• Poultry: 165°F (74°C) in the thickest part