Cheesy Ham & Corn Chowder

Name: Cheesy Ham & Corn Chowder
Prep time: 25 min
Cook time: 8 h 30 min
Total time: 8 h 55 min
Yield: 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

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

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 eight 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. Stir in cheese, sour cream and parsley 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.

Originally published as Cheesy Ham and Corn Chowder in Simple & Delicious August/September 2016

Reviews

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Average Rating:

meaganteal

Dec 12, 2016

This was an ok recipe. I didn't find there to much flavor in this.
shannondobos

Nov 4, 2016

I made this for dinner exactly as written. I was skeptical of how long the cooking time was, as my vegetables were likely done at about 6 hours, but that extra cooking time only deepened the flavors. This is delicious comfort food. I also served it with some fresh bread. This is a perfect fall or winter soup!
bjpalmer

Oct 8, 2016

This was very good. I don't think I would let it go for 10 hours. My veggies were done after 8 hours- in fact, they looked like they could have burned if left a bit longer because they were starting to brown. But the recipe was good and my husband and parents all liked it too! Great with a salad and fresh bread for a fall dinner.