Ingredients

The following ingredients have 10 Servings
  • 1 1/2 lbs. russet potatoes, peeled and diced into 1/2" cubes ((about 3 medium sized potatoes))
  • 20 oz canned corn (drained), or frozen corn (thawed)
  • 4 cups cubed ham steaks, diced into 1/2" cubes
  • 1 large yellow onion, diced
  • 4 ribs celery, diced
  • 4-5 cloves garlic, minced
  • 1/2 tsp black pepper
  • 4 cups chicken stock (or broth)
  • 2 cups whole Milk
  • 2 Tbsp cornstarch
  • 2 cups shredded cheddar cheese
  • 1 cup sour cream
  • 2 Tbsp fresh minced parsley
  • extra parsley, pepper and cheese, (for garnish)

Instruction

  • To a 6 qt slow cooker, add the first 8 ingredients (potatoes through and including chicken stock).  Stir, cover, and cook on LOW for 8-10 hours, until potatoes are tender.
  • In a small mixing bowl, whisk milk and cornstarch until smooth.  Stir into soup in slow cooker, cover and cook on HIGH 20-25 minutes until thickened, stirring occasionally.  Turn off heat, stir in cheese, sour cream and parsley until cheese is melted.
  • Serve sprinkled with extra cheese, black pepper and parsley if desired.