Recipe adapted from thechunkychef.com

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YIELD: 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 left over ham, 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 Promised Land Dairy Whole Milk
2 Tbsp. cornstarch
2 cups shredded cheddar cheese


To a 6 quart 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.