Recipe adapted from thechunkychef.com

Printer Friendly Version

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.

Look for the label and
#MakeitGAP when
you shop! Learn more
about our label here.