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Cheesy Ham & Corn Chowder

When the day calls for a warm bowl of chunky soup, we make a big pot of the goods—potatoes, corn, ham and cheese. —Andrea Laidlaw, Shady Side, Maryland
  • Total Time
    Prep: 25 min. Cook: 8-1/2 hours
  • Makes
    12 servings (3-3/4 quarts)

Ingredients

  • 1-1/2 pounds potatoes (about 3 medium), peeled and cut into 1/2-inch cubes
  • 4 cups fresh or frozen corn, thawed (about 20 ounces)
  • 4 cups cubed deli ham
  • 2 small onions, chopped
  • 4 celery ribs, chopped
  • 4 garlic cloves, minced
  • 1/4 teaspoon pepper
  • 3 cups chicken broth
  • 2 tablespoons cornstarch
  • 2 cups whole milk
  • 2 cups shredded sharp cheddar cheese
  • 1 cup sour cream
  • 3 tablespoons minced fresh parsley

Directions

  • Place the first 8 ingredients in a 6-qt. slow cooker. Cook, covered, on low 8-10 hours or until potatoes are tender.
  • In a small bowl, mix cornstarch and milk until smooth; stir into soup. Cook, covered, on high 20-30 minutes or until thickened, stirring occasionally. Add cheese, sour cream and parsley. Stir until cheese is melted.
Nutrition Facts
1-1/4 cups: 291 calories, 14g fat (8g saturated fat), 65mg cholesterol, 974mg sodium, 23g carbohydrate (7g sugars, 2g fiber), 19g protein.

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