Chowder isn't only enjoyed in the summer, you know. Case in point? This recipe that uses tasty morsels of your leftover ham.
Course Christmas, Dinner, Lunch, Slow Cooker
Cuisine Worldwide
Keyword Cheddar Cheese, Cheese, Ham, Slow Cooker
Prep Time 25 minutesminutes
Cook Time 8 hourshours
Total Time 8 hourshours25 minutesminutes
Servings 10servings
Calories 340kcal
Ingredients
1 1/2lbs.russet potatoespeeled and diced into 1/2" cubes (about 3 medium sized potatoes)
20ozcanned corn(drained), or frozen corn (thawed)
4cupscubed hamdiced into 1/2" cubes
1large yellow oniondiced
4ribs celerydiced
5cloves garlicminced
1/2tspblack pepper
4cups chicken stock
2cupsof milk
2tbspcornstarch
2cupsshredded cheddar cheese
1cupsour cream
2tbspfresh minced parsley
extra parsley, pepper and cheesefor garnish
Instructions
To a 6 qt slow cooker, add the first 8 ingredients (potatoes through and including chicken stock). Stir, cover, and cook on LOW for 8-10 hours, until potatoes are tender.
In a small mixing bowl, whisk milk and cornstarch until smooth. Stir into soup in slow cooker, cover and cook on HIGH 20-25 minutes until thickened, stirring occasionally. Turn off heat, stir in cheese, sour cream and parsley until cheese is melted.
Serve sprinkled with extra cheese, black pepper and parsley if desired.