Easy Cheesy Chowder with Ham, Corn and Potatoes
Make this in the slow cooker or on the stove top for a satisfying meal
Equipment
- slow cooker
Ingredients
- 2 cups frozen shredded hash browns thawed
- 2 cups corn fresh, frozen or canned {I used Trader Joe’s frozen fire roasted corn}
- 2-3 cups diced ham
- 3 cups chicken broth
- 1 Tablespoon butter
- 1 10.75-oz can cream of corn soup substitute cream of celery, chicken mushroom
- 1/2-1 large onion chopped
- 1 cup chopped celery
- 1-2 cups grated cheddar cheese {or any blend or cheese you like}
- salt & pepper
- green onions for garnish optional
Instructions
- Turn slow cooker on high and add butter.
- Chop onion and add to slow cooker, letting it saute as you chop celery and ham.
- Add celery when chopped, then ham. Cover and let vegetables saute while you prepare the liquids.
- Stir Cream of Corn Soup into the broth.
- Add potatoes to slow cooker and pour soup mixture over all, stirring to combine.
- Cover and continue to cook on high for 4 hours or turn cooker to low and cook for 8 hours. About 30-45 minutes before serving stir in cheese and taste. Add salt* and pepper if desired. Garnish with green onions if desired.
- This soup tastes even better the next day!
- *be sure to taste before seasoning, as depending on the cheese used you might not need salt
Notes
Note: You can also make this on the stove top:
Saute onion & celery in butter over medium heat in the bottom of a large pot or dutch oven until they soften. Add ham, thawed potatoes and corn. Add broth and soup and stir well. Cover and reduce heat to low and let soup simmer for 45-60 minutes, adding cheese near the end of cooking time. Once cheese melts, taste and adjust seasoning