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Slow-Cooker Ham Chowder
Course
Main Course
Cuisine
American
Prep Time
5
minutes
Cook Time
3
hours
30
minutes
Total Time
3
hours
35
minutes
Servings
4
Calories
368
kcal
Author
Kita Roberts
Ingredients
24
oz
tiny yellow potatoes
cut into ¾-inch cubes
1
medium large onion
chopped
2
garlic cloves
minced
4
cups
reduced-sodium chicken broth
¼
cup
cornstarch
12
oz
can evaporated fat-free milk
salt and pepper
2
sprigs fresh thyme
1 - 1 ½
cup
diced cooked ham
1
shredded carrot
½ to 1
head broccoli
chopped into bite sized pieces
½
cup
shredded cheddar cheese
Instructions
In a large slow cooker, place the potatoes, onion, and garlic. Pour the chicken broth over top.
Allow to cook on high for 3 hours.
Whick the cornstarch with the evaporated milk in a bowl. Whisk into the broth.
Using an immersion blender, puree some of the soup so that it thickens. Leave some large chunks of potato for texture or puree it all to your liking.
Season with salt and pepper and add the thyme, ham, carrots, broccoli, and cheese into the soup.
Cover and let cook 30 minutes longer until the cheese has melted into the soup and the broccoli has softened a bit.
Serve ladled into bowls with extra cheese on top if desired.
Notes
BHG Skinny Slow Cooker Magazine
Nutrition
Calories:
368
kcal
|
Carbohydrates:
51
g
|
Protein:
25
g
|
Fat:
7
g
|
Saturated Fat:
3
g
|
Cholesterol:
48
mg
|
Sodium:
1869
mg
|
Potassium:
1120
mg
|
Fiber:
4
g
|
Sugar:
13
g
|
Vitamin A:
475
IU
|
Vitamin C:
37
mg
|
Calcium:
387
mg
|
Iron:
2.4
mg