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Cheesy Ham and Potato Chowder

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Level: Easy

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Description

This Cheesy Ham and Potato Chowder soup recipe is a simple and easy Crockpot recipe made with diced ham, Velveeta, and tender potatoes.

Ingredients

  • 1 can (14 1/2 Oz. Size) Low-Sodium Chicken Broth
  • 3 cups Potatoes, Peeled And Diced
  • 1 cup Carrots, Diced
  • 4 stalks Celery, Diced
  • ½  Large Onion, Diced
  • 1 Tablespoon Dried Parsley Flakes
  • 1 cup Frozen Corn
  • ¼ cups Flour
  • 3 Tablespoons Cornstarch
  • 6 cups Half-and-Half, Divided
  • 1 cup Velveeta, Diced
  • 2 cups Shredded Cheddar Cheese
  • 1 pound Diced Ham
  • ½ pounds Bacon, Cooked And Crumbled
  • Salt And Pepper, to taste

Preparation

In a large Dutch oven, combine chicken broth, potatoes, carrots, celery, onion, parsley flakes, and frozen corn. Bring to a boil and cook until vegetables are tender.

In a separate bowl, combine flour, cornstarch, and 2 cups half-and-half. Stir slurry into cooked vegetable mixture.

In a separate saucepan over medium, heat remaining 4 cups of half-and-half. Stir in Velveeta and shredded cheddar cheese. Stir continuously until cheese are melted.

When cheese is melted, add to cooked vegetable mixture. Stir to combine.

Add ham and diced bacon to soup. Salt and pepper soup to taste.

Notes: This soup fills one large crockpot or slow cooker. Doubling this recipe to feed a crowd will fit into a medium-sized roaster with plenty of room to stir.

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