Slow Cooked Ham and Potato Chowder |
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Prep Time: 20 Minutes Cook Time: 240 Minutes |
Ready In: 260 Minutes Servings: 8 |
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This recipe is great to use up leftover ham from holiday dinners. It is warm and hearty and is very easy to make in your slow cooker. I love that the potatoes stay a nice, firm texture and yet are perfectly done. This chowder goes great with some cheesy biscuits or crescent rolls right out of the oven! Ingredients:
3 cups warm water |
2 tablespoons chicken soup base |
1 (10.75 ounce) can condensed cream of chicken soup |
4 potatoes, peeled and cut into 1 inch cubes |
1 cup cubed cooked ham |
1 cup corn kernels |
1 small yellow onion, diced |
2 tablespoons butter |
1/4 cup all-purpose flour |
1/2 cup warm water |
1 tablespoon dried parsley |
1 teaspoon dried dill weed |
1 teaspoon celery seed |
salt and ground black pepper to taste |
Directions:
1. Whisk 3 cups warm water with chicken soup base in slow cooker until soup base has dissolved; stir in cream of chicken soup until almost smooth.
2. Stir potatoes, ham, corn, yellow onion, and butter into the soup mixture.
3. Place flour and 1/2 cup water into a small container with a lid and shake well to combine into a smooth mixture; stir flour mixture into soup. Mix in parsley, dill, and celery seed. Season soup with salt and black pepper.
4. Cook chowder on High for 4 hours or Low for 8 hours, stirring once or twice during cooking.
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