 |
Prep Time: 0 Minutes Cook Time: 210 Minutes |
Ready In: 210 Minutes Servings: 6 |
|
This is the best ham chowder, my mom used to make it for us often Can serve this dish with toasted French bread drizzled with olive oil and topped with swiss or parmesan cheese. Ingredients:
1 med red bell pepper |
1 lg. baking potato |
2 (101/2 oz. cans of condensed cream of celery soup |
2 cups diced cooked ham |
1 ( 10 oz.) package frozen corn |
1/2 tsp dried thyme |
2 cups small broccoli florets |
1/2 cup milk |
1 cup shredded cheddar cheese |
Directions:
1. Stand bell pepper on end on a cutting board. Cut off sides in 3 or 4 lengthwise slices,cutting close to but not through stem. Discard stem and seeds. Scrape out membranes and any remaining seeds. Cut bell pepper into 1/4 inch pieces. Peel baking potato and cut into 1/2 inch pieces.
2. Combine diced bell pepper,potato,undiluted soup,ham frozen corn and thyme in slow cooker,stir to blend. Cover and cook on High 3 to 4 hours or on low 6 to 8 hours.
3. Stir in broccoli,cheese and milk. Cover and cook on High 15 min longer or until broccoli is crisp-tender.
|
|