Made a few changes - used only 1 onion, skipped the ham since I didn't have any as well as the celery (which I just don't like,) 1 can corn + 1 can creamed as per other's reviews (though next time I might even add another can of corn, but drain it,) used chicken broth instead of water & added in corn starch & half & half per other reviews. Only problem w/ mine (& it was my fault) was putting to much chicken broth in so it was more of a soup texture than chowder texture. But overall good tasting & will make again - it's a good & relatively easy crockpot recipe & was exactly what I was looking for.

This recipe is great! Perfect for a cold night served with biscuits. I wouldn't do anything to change this recipe. Two thumbs up for the chef!

Used extra corn and cream of corn, plus half and half. Very water, I should have used corn starch or flower. Also very bland. If I can find a way to spice it up I'll make it again since it makes a lot and would be good for freezing.

I, too, thought this soup was alittle bland. I added more chicken bouillon granules to enhance the flavor. When I did this, it was great!

I made the changes suggested (added another can of regular corn, and a can of cream corn) and it was wonderful! I love having crock pot recipes.

4 stars because I made some modifications to the posted recipe after reading other reviews. 5 stars with my modifications... I added an extra can of corn plus a can of creamed corn. I substituted 12 oz chicken broth for the water, and used a pint of half and half (plus some corn starch) instead of the evaporated milk. It was sooo good!

Tried this on New Years Day of this year. Family and friends RAVED over it and it WAS really good. Nothing left but the aroma.... :D

Definitely good- I used some suggestions from others and it turned out great. I'm glad I doubled the recipe for leftovers.

I thought this was delicious! Next time I will use another tin of corn, though, and proper evaporated milk (didn't have any so used fresh milk).

To be honest, I rarely follow a recipe to the letter unless I am baking, but I did use this one as the starting point for my potato-corn chowder and thought I'd share my modifications because it turned out great! First, I used russet potatoes, but left the skins on for the extra nutrients and rustic feel. I also added some chopped carrots and a couple of cloves of garlic, and used a whole bag of frozen corn. I used chicken stock rather than water and did not cover the vegetables. For spices, I added a good dose of kosher salt and black pepper, some ground sage, and a little crushed red pepper for a little kick. After the 8 or so hours of cooking, I ladled about 3 cups of the stock out of the crock pot, made a roux, added the stock to it along with the condensed milk, let it thicken for about 4 or 5 minutes and then added it back to the crock pot and let it cook for another 30 minutes. It was delightful! Perfect for the snowy day we're having!!

Awesome recipe! It is a great dish to feed a crowd, accompanied with sandwiches.

My family loved this recipe! Great for a cold winters night like tonight. Thanks!

I thought this was veeery good. The butter gave it a chowdery flavor.It does make a lot but my hubby and I love leftovers. Did not have ham, so I cooked a chicken and threw that in. Also, I used frozen corn a lots of it. I also thickend the soup a little, it turned out great, good meal for a cold day

I thought this was great. Added 4 oz of mushrooms that were going off, and thickened the soup with a cornstarch slurry. I agree with the extra can of corn suggestion. Really an easy and enjoyable soup.

Great chowder! I would add another can of corn next time though. Thanks for the recipe!

An average Chowder that's very simple to make.

This is a good starter recipe. However, there are a few things I change that makes it a very good chowder. First, I use an extra can of corn and change it to cream style. Next, the ham became too rubbery. So, I now I boil chicken and shred it. I then boil the potatoes in the chicke water for about ten minutes. Then, I mash them just slightly. This makes them much softer and adds to the texture of the chowder. Finally, I add corn starch to thicken the broth. It sounds like a lot of work, but really it's not. It makes fantastic chowder, and I always double the recipe. That way I can freeze the leftovers and have anther meal or two on hand for those days when cooking seems like too much work!