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Hearty Slow Cooker Ham and Potato Chowder

Featured in the Honolulu Star-Advertiser on November 21, 2018.

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Ingredients:

Hearty Slow Cooker Ham and Potato Chowder

  • 2 pounds Russet potatoes, peeled and cut into 1-inch cubes
  • 2 cups fresh corn kernels
  • 1 medium onion, diced
  • 2 carrots, peeled and diced
  • 2 celery stalks, diced
  • 4 cloves garlic, minced
  • 2 cups diced leftover ham
  • 4 sprigs fresh thyme
  • 1/2 teaspoon pepper to taste
  • 4 cups pork stock
  • 1/2 cup half and half
  • 1/2 cup sour cream
  • Chopped chives for garnish

Directions:

  1. Place potatoes, corn, onion, carrots, celery, garlic, ham, thyme and pepper in slow cooker.
  2. Add chicken stock.
  3. Stir well, cover and cook on low for 7-8 hours or on high for 4 hours.
  4. Remove some of the potatoes onto a plate and mash them with a fork.
  5. Return the mashed potatoes to slow cooker, stirring them in to thicken the broth.
  6. Stir in the half and half and sour cream and cook on high for 15-30 minutes.
  7. Season to taste and serve.
  8. Garnish with chives.

Serves 8.

Tip: The soup will get thicker the longer you cook it after adding the half and half and sour cream.

Approximate nutritional information (not including seasoning to taste):
280 calories, 8 g total fat, 3.5 g saturated fat, 45 mg cholesterol, 350 mg sodium, 38 g carbohydrate, 5 g fiber, 6 g sugar, 16 g protein

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