Featured, Recipe

Ham & Potato Corn Chowder- GF*

Ugh, you guys I have been sicker than a dog recently and I just can’t seem to shake it. This is going to be a very long winter if this keeps up.  I pretty much spent a full weekend on our couch binge watching Netflix.   I wanted to make something that was hearty and would last a few days.   I raided our pantry and came up with everything I needed to create a Ham and Potato Corn Chowder.

Jump to Ingredients Here:

This is my first attempt at making a potato soup/chowder of any kind.  I was really looking to make this as creamy and wonderful as possible, I was not disappointed. If I had known how simple it really could be to create a potato chowder I would have certainly tried this long ago.

I would have preferred a nice diced ham for this dish, unfortunately, I did not have any on hand so I opted to sub deli ham. I would imagine you could sub out bacon, chicken, turkey or omit the meat altogether and this would still be a hit.

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I started off adding the hash browns, diced onions, and chicken broth to the crockpot on high for 3 hours stirring occasionally. I would imagine that you could let this cook without stirring it. I have a hard time walking past any sort of pot without wanting to stir everything up just a little.

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After 3 hours I combined the water and cornstarch, stirring until smooth in a separate bowl. I added the mixture to the crock pot along with the salt, pepper, corn, ham, and cheese.

I took a sample a few minutes later with all ingredients combined on high I decided to give a little taste test.

The taste was a little bland to my liking.   I had Stella try it and she agreed.  Something just wasn’t right.  So we decided to take some celery and saute it in butter along with some green onions. Once the celery was opaque we added to the chowder.

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Something was still off. I wanted to add some carrots but unfortunately, I did not have any on hand I really think that would have added just the right flavor.   I plan to add some the next time I make this.  Since we could really nail down what flavor outside of the carrots was missing we opted to add more seasonings listed below the ingredients.

This chowder is very hearty. The longer the soup sits the better it becomes.  I definitely would recommend allowing it to cook for a full 4 hours on high or longer.  Leftovers were to die for!  All the flavors really came together to make this an amazing lunch.

When I had my first bowl of this, I really think I hadn’t cooked everything together long enough. It was almost like a gravy and I really wish I would have had some biscuits on hand.   After sitting overnight and reheating it, the chowder thinned out a bit and it was an amazing lunch.  Stella passed this around at work and the reviews I received were awesome! Enjoy!

Ingredients:

  • Hash browns – 20 oz
  • Chicken Broth – 32 oz
  • Water – 1 Cup
  • Garlic – 2 cloves
  • Onion – 1 large diced
  • Water – 1 Cup
  • Cornstarch – 3 tbsp
  • Heavy Cream – 1 Cup
  • Salt – 1 Tsp
  • Pepper – 1 Tsp
  • Cheddar Cheese – 1/4 cup
  • Mozzarella Cheese – 1/4 cup
  • Corn – 1 can
  • Deli Ham – 1/2 cup diced

Additional Seasoning:

  • Onion Powder – 1 Tsp
  • Garlic Powder – 1 Tsp
  • Chicken Dust – 1 tbsp
  • Beef Dust  – 1 tbsp
  • Celery – 1 cup
  • Green Onions – 1/4 cup

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Directions:

  1.  Add hash browns, onions, and chicken broth to crock pot.
    1. Cook on High for 3 hours
  2. Combine water and cornstarch in a separate bowl until smooth. Stir into crock pot until combined.
  3. Add Corn and Cheese to Crock Pot. Stir to combine.
  4. Add additional seasoning to taste.

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To see more recipes from Stella and Jay click here: Recipes

-Stella & Jay

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