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| Servings |
Ingredients
- 1 large sweet onion, diced
- 4 cloves garlic, minced
- 1 1/2 cups celery, diced
- 1 leek, chopped fine (optional)
- 4 cups cooked ham, cut in small cubes
- 4 cups potatoes, peeled and cut in small cubes (russet, white or red potatoes)
- 2 ears fresh corn, kernels cut off (or a 15 ounce can of sweet yellow corn, drained)
- 4 cups chicken stock, plus 2 cups of water
- 2 cups whole milk
- 1-2 tablespoons cornstarch for thickening soup (optional)
- 2 cups shredded sharp cheddar cheese
- 1 cup sour cream (or 8 ounces softened cream cheese)
- 1 teaspoon pepper
- 1 teaspoon dry mustard powder
- small round boule for serving the chowder in a bread bowl (optional)
- extra cheese and chopped parsley for garnish
Ingredients
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Instructions
- In a slow cooker (at least 6 quart size), combine onion, garlic, celery and optional leek. (For added flavor, you can sauté the onion, garlic, celery and leek in a skillet until golden brown first, then add to the slow cooker.) Add ham, potatoes, corn, chicken broth and dry mustard. Stir, cover and cook on medium or low for 8 hours. When chowder is cooked, add milk, sour cream and cheese, stirring to combine, and cook for another 15 minutes or until cheese has melted and broth has thickened. (Optional: Stir 1-2 tablespoons of cornstarch into milk before pouring into the soup for a thicker consistency.) Cook on high for 25 minutes or until cheese has melted, stirring occasionally. Add pepper and stir to combine. When done, serve in a bread bowl or soup bowl with additional cheese sprinkled on top. Garnish with chopped fresh parsley.
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