24/50 Cheesy Ham and Corn Chowder
2 medium potatoes, peeled and cut into ½” cubes
2 c frozen corn
2 c sliced and diced ham
1 small yellow onion, diced
2 celery ribs, diced
2 garlic cloves, minced
¼ t pepper
1 ½ c water
1 ½ t Vegetarian Better Than Bouillon
2 T cornstarch
1 cup half-and-half
1 c shredded sharp cheddar cheese
½ c sour cream
2 T minced fresh parsley (or Quick Grab Herbs!)
1 Place the first 8 ingredients in slow cooker. Cook covered on low 10 hours until potatoes are tender.
2 In a small bowl, mix cornstarch and half-and-half until smooth; stir into soup. Cook covered on high 30 minutes until thickened, stirring every 10 minutes. Stir in cheese, sour cream and parsley until cheese is melted.
This soup is good. Next time, I will leave out the corn to have Cheesy Ham and Potato Chowder. I don’t think corn and cheese go very well together, but that’s a personal taste. I will also serve it topped with a little extra shredded cheddar and black pepper for a cheese and pepper emphasis. From the original recipe, I switched out milk for half-and-half because that’s what I had in my fridge, and used brown sugar ham which I wasn’t sure about for this recipe but worked pretty well. I’m not partial to the overly smoked food phase the US seems to be going through, but a moderately smoked ham in this soup probably would be quite good with the potatoes and sharp cheddar cheese. The slow cooker is a great way to eliminate some of the hands-on time spent making this soup. I put the first 8 ingredients into the slow cooker and let it go overnight and then finished the soup in the morning, but this soup could be made easily on the stove top in a Dutch oven or soup pot (whatever pot or pan you use to make your soups) in an estimated couple of hours. This one is a versatile and satisfying winter soup!
If you’d like to see the original recipes my posts are based on or read Taste of Home’s article that inspired my 50 Soups in 25 Weeks blogging, go to: https://www.tasteofhome.com/collection/soups-to-keep-you-warm-this-fall/.