*Leave out or sub the potato for a low-carb option.
Another recipe that turned out great for using up some of that leftover ham... See the original recipe here:
https://www.thekitchenismyplayground.com/2017/01/slow-cooker-ham-corn-chowder.html
Slow Cooker Ham and Corn Chowder
Ingredients:
- 1 1/2 lbs. potatoes, peeled & cut into 1/2-inch cubes {about 3 medium potatoes}
- 4 c. fresh or frozen corn, thawed {about 20 oz.} (I used canned just fine)
- 4 c. cubed ham {leftover or deli ham}
- 2 small onions, chopped
- 4 ribs celery, chopped
- 4 cloves garlic, minced
- 1/4 tsp. black pepper
- 3 c. chicken broth
- 2 T. cornstarch
- 2 c. whole milk
- 2 c. (8 oz.) shredded sharp cheddar cheese
- 1 c. sour cream
- 3 T. minced fresh parsley
Directions:
- Place the first 8 ingredients in a 6-quart slow cooker (potatoes, corn, ham, onions, celery, garlic, pepper, and chicken broth). Cook, covered, on LOW 8-10 hours or until potatoes are tender.
- In a small bowl, mix the cornstarch and milk until smooth; stir into soup. Cook, covered, on HIGH 20-30 minutes or until thickened, stirring occasionally.
- Stir in cheese, sour cream and parsley until cheese is melted.
Marsha's Notes:
I taste-tested right before serving and added a small sprinkling of garlic salt to taste.
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