Slow Cooker Ham and Butternut Squash Chowder Tips, FAQ & printable recipe

Tips for success

For a deeper flavor profile, consider lightly searing the diced ham in a pan for two minutes before adding it to the slow cooker. This adds a caramelized note to the meat that enhances the overall richness of the chowder. Always let the ham cool slightly before placing it into the cooker.

If you find the chowder is too thick after cooking, stir in a small amount of warm milk or additional chicken broth until the desired consistency is reached.

Adjust the seasoning with a pinch of black pepper or extra sage if needed, but remember that the ham and soup base are already quite savory.

Variations

• Smoky Ham and Corn Chowder: Replace the butternut squash with frozen corn kernels and add a pinch of smoked paprika. The corn adds a sweet crunch that pairs wonderfully with the smoky notes of the ham and paprika combination.
• Spicy Ham and Squash Soup: Add a tablespoon of diced jalapeños or a dash of cayenne pepper to the liquid base. This variation introduces a subtle heat that cuts through the creaminess of the chowder, perfect for those who enjoy a little extra kick.

Storage and make-ahead

Fridge

Store in an airtight container in the refrigerator for up to 3 days.

Freezer

Freeze in freezer-safe containers for up to 2 months; thaw in the refrigerator before reheating.

Reheat

Reheat on the stovetop over low heat, stirring occasionally until warmed through, or microwave in 1-minute intervals.

Allow any leftovers to cool to room temperature within two hours of cooking. Once cooled, transfer the chowder into airtight containers.

Proper storage prevents the vegetables from becoming overly mushy and maintains the integrity of the creamy base. Label the containers with the date to keep track of freshness in your refrigerator or freezer.

This chowder is an excellent candidate for making ahead. The flavors often meld and improve after sitting in the refrigerator overnight.

Prepare the dish as instructed, let it cool completely, and store it for up to three days. Simply reheat on the stove over low heat when ready to serve again.

Serving ideas

Serve the chowder in warm, shallow bowls to showcase the beautiful colors of the squash and ham. A side of crusty bread or a simple green salad makes for a perfect accompaniment, providing a nice texture contrast to the creamy, soft consistency of the chowder itself.

For an elegant presentation, garnish individual bowls with a fresh sage leaf or a tiny sprinkle of freshly cracked black pepper.

Ensure the bowls are warmed before serving to keep the chowder at the ideal temperature for as long as possible, allowing the comforting flavors to shine through in every single spoonful.

Frequently asked questions

Recipe card

Slow Cooker Ham and Butternut Squash Chowder

Prep 15 minCook 4 hTotal 4 h 15 minServes 6

Ingredients

• 2 cups diced ham
• 2 cups butternut squash cubes
• 2 cups diced potatoes
• 1 tsp dried sage
• 2 cups chicken broth
• 1 can (10.5 oz) cream of chicken soup

Instructions

1. 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.
2. 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.
3. 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.

Contains: gluten, milk

Estimated nutrition per serving

Calories

320

Protein

18 g

Carbohydrates

35 g

Fat

12 g

Fiber

4 g

Sugar

6 g

Sodium

850 mg

Automatic estimate from the ingredient list, not laboratory-verified.