Slow Cooked Ham and Potato Chowder
"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!"
- Preparing Time: 30 minutes
- Total Time: 4 hours
- Served Person: 8
contains white meat
tree nut free
nut free
contains gluten
contains red meat
shellfish free
contains dairy
slow cooker
- 1/4 cup all-purpose flour
- 1 small yellow onion diced
- 2 tablespoons butter
- 1 teaspoon dried dill weed
- 1 tablespoon dried parsley
- 1 (10.75 ounce) can condensed cream of chicken soup
- salt and ground black pepper to taste
- 1/2 cup warm water
- 1 teaspoon celery seed
- 3 cups warm water
- 1 cup corn kernels
- 1 cup cubed cooked ham
- 2 tablespoons chicken soup base
- 4 potatoes peeled and cut into 1 inch cubes
- Carbohydrate 7.54035125568998 g
- Cholesterol 23.8657812532702 mg
- Fat 5.54221218956763 g
- Fiber 0.861997580709054 g
- Protein 7.48859194654425 g
- Saturated Fat 2.65037592463682 g
- Serving Size 1 1 serving (170g)
- Sodium 374.997146269906 mg
- Sugar 6.67835367498092 g
- Trans Fat 0.38921860927472 g
- Calories 109 calories
Directions 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.
