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 Promised Land Dairy Whole White Milk
2 Tbsps cornstarch
2 cups shredded cheddar cheese
1 cup sour cream
2 Tbsp fresh minced parsley
extra parsley, pepper and cheese, for garnish
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.
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