Corn Chowder

Fall is here and our family loves to make (and eat!) soups and stews. This corn chowder is a great meal that everyone enjoys. A little prep work, and then it spends all day cooking and smelling delicious. I make a big batch and then freeze the leftovers, giving us a quick and yummy meal on a busy night.

Two notes on this one.

  1. I love to cook with yukon gold potatoes, but if you prefer another kind, feel free to substitute.
  2. We like the taste of veggie broth in recipes at our house. If you like chicken broth better, it will work fine in the chowder.

Ingredients

  • 10 Yukon Gold potatoes, peeled and diced
  • 1 can cream corn
  • 1 can whole kernel corn, drained and rinsed
  • 1/2 to 1 package frozen white sweet corn
  • 3 to 4 cups veggie broth
  • 1 lb diced ham
  • 1 diced onion
  • ¼ cup butter
  • 2 cups ½ & ½
  • Salt & pepper to taste

Directions

Add potatoes, corn, veggie broth, ham, and onions to the slow cooker, stir to combine. Make sure broth covers the ingredients; add more broth or water if needed. Cook on low for 7 – 8 hours. Using a potato masher, mash the chowder to your desired thickness. Add the butter and ½ & ½, cook on high for 30 minutes. Season with salt & pepper to taste.

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