Crockpot Corn Chowder
Didn't sure how we would like this, but very yummy! Used some of our leftover Christmas ham. Leftovers were very good too. Really liked it because it isn't as heavy as some of other soups. Had some little teeny tiny potatoes (Trader Joes) that I used whole. Just threw them in - didn't peel. Also used three russet potatoes.
I love corn and this chowder was delicious. It had just the right amount of creaminess, and the ham tied it all together.
Ingredients:
- 6 potatoes peeled, cubed
- 1 can (14 ounce) creamed corn
- 1 cup corn frozen
- 2 cups chicken broth
- 8 ounces ham diced
- 1 teaspoon white pepper
- 1 teaspoon sweet basil
- 1 cup onions diced
- 1/2 stick butter softened
- 2 cups half & half
- 1 cup colby jack cheese shredded
- 3 green onions sliced, green part only (didn't have any)
Directions:
- Place potatoes, corn, chicken broth, ham, pepper, basil and onions into the crockpot.
- Cover and cook on low for 7-8 hours.
- Using a handheld potato masher, mash the mixture to your desired consistency.
- Add the butter and half and half.
- Cook for an additional 30 minutes on high.
- Top with cheese and green onions.
- Serve with your favorite bread.
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