Crockpot Corn, Ham and Potato Chowder

I do believe it’s been over a year since I last posted a recipe, but a lot has happened since then!  In the last 9 months I got engaged, quit my job, packed up my house, moved across the country, and got married (pic below).  Aside from the fact that I’m married to and live with my best friend, there is so much more time to cook and try new recipes.  In fact, we’ve hardly eaten the same recipe twice since we’ve been married.

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Photo credit:  Picture a Moment in Time (Katrina Sebastian)

A few new favorite recipes are:

Last night we had book club at our house and I wanted to make these Ham and Cheese Sliders, but had 2 problems.

  1. Hawaiian bread is really expensive.
    Solution: make homemade buns (click here for a GREAT recipe).
  2. Lunchmeat is disgusting, especially ham lunch meat, and it’s not good for you.  Ground up who-knows-what mixed with way too much salt and a bunch of preservatives and then formed into a loaf.  Why would you want to eat that?!
    Solution: cook a ham and enjoy the leftovers.

After cooking the ham I ended up with plenty of ham slices for the sandwiches as well as about 6 c. of diced ham AND a meaty ham bone.  The ham bone and some of the diced meat went into the freezer for pea soup (recipe coming soon), but I wanted to make a chowder with the rest of it.  After going through a bunch of recipes there didn’t seem to be anything that wasn’t loaded with all kinds of cheese, heavy cream, sour cream, etc. so I came up with my own recipe and hope you enjoy this creamy goodness as much as we did!

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CROCKPOT CORN, HAM AND POTATO CHOWDER

  • 4 1/2 c. ham, diced
  • olive oil
  • 2 onions, finely diced
  • 4-5 cloves garlic, peeled and minced
  • 4-5 russet potatoes, cubed (skins on)
  • 1 bag frozen white corn
  • 4 c. low-fat milk
  • 4 c. chicken stock
  • 1 T. fresh thyme leaves
  • 2/3 c. flour
  • 1 c. chicken stock
  • salt and pepper to taste

Saute onions in a little olive oil until translucent.  Add garlic and cook until fragrant.  Dump onion and garlic into crockpot and add potatoes, corn, milk, 4 c. chicken stock, thyme and ham.  Cook on low for 4 hours.

After 4 hours, dissolve 2/3 c. flour in 1 c. chicken stock and add to soup.  Stir to combine and cook for another hour.  We had enough soup for dinner plus 2 1/2 quarts for the freezer and a day of leftovers for the hubs’ lunch.

PS – We got an All-Clad 7 qt. crockpot with an aluminum insert for a wedding gift, and it’s AMAZING.  You can sauté in the insider right on the stove and then go straight from stove to crockpot to finish your recipe.  Check this thing out here!

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