Go Back
Slow Cooker Ham and Split Pea Potato Chowder
Print Recipe Pin Recipe
Course Soup
Cuisine American
Servings 4 people

Equipment

  • Slow Cooker
  • Knife
  • Cutting Board

Ingredients
  

  • 4 medium russet potatoes, peeled and diced
  • 1 cup diced cooked ham
  • 1/2 cup dried green split peas, rinsed
  • 1 medium yellow onion, diced
  • 2 cloves garlic, minced
  • 4 cups chicken broth
  • 1 cup heavy cream
  • 1 teaspoon dried thyme
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

Instructions
 

  • Place the diced potatoes, ham, rinsed split peas, onion, and garlic in the slow cooker.
  • Pour in the chicken broth and stir in the thyme, salt, and pepper.
  • Cover and cook on low for 7 hours, until the split peas are soft and the potatoes are tender.
  • Stir in the heavy cream and cook for 15 more minutes on low to heat through and thicken slightly.
  • Taste and adjust salt or pepper if needed before serving.

Notes

Rinse the split peas well before adding them so the broth stays clear. If the chowder thickens too much after sitting, stir in a splash of broth when reheating. The heavy cream should be added only at the end to keep it from separating during the long cook.
Course: Soup
Cuisine: American
Equipment: Slow Cooker, Knife, Cutting Board