Description
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
- ¼ cup all-purpose flour
- ½ cup warm water
- 1 tablespoon dried parsley
- 1 teaspoon dried dill weed
- 1 teaspoon celery seed
- salt and ground black pepper to taste
Instructions
- 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.
- Stir potatoes
- ham
- corn
- yellow onion
- and butter into the soup mixture.
- 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.
- Cook chowder on High for 4 hours or Low for 8 hours
- stirring once or twice during cooking.
Prep Time: 20 mins
Cook Time: 4 hrs
Total Time: 4 hrs 20 mins
Servings: 8