Post by Jody on Mar 29, 2018 18:14:52 GMT -8
INGREDIENTS
1 1/2 pounds peeled and diced russet potatoes
1 cup chopped onion
1/4 cup flour
1 container (32 ounces) Chicken Stock, (4 cups)
1 teaspoon salt
3/4 teaspoon Garlic Powder
1/2 teaspoon Black Pepper, Coarse Ground
1/4 teaspoon Thyme Leaves
1 cup diced cooked ham
1 cup heavy cream
1 cup frozen whole kernel corn
PREPARATION
Toss potatoes and onion with flour in 6-quart slow cooker. Stir in stock, salt, garlic powder, pepper and thyme. Cover.
Cook 3 hours on HIGH or 6 hours on LOW.
Stir in ham, heavy cream and corn. Cover. Cook 15 minutes longer on HIGH or until soup is thickened.
Ladle soup into serving bowls. Garnish with chopped parsley, if desired.
1 1/2 pounds peeled and diced russet potatoes
1 cup chopped onion
1/4 cup flour
1 container (32 ounces) Chicken Stock, (4 cups)
1 teaspoon salt
3/4 teaspoon Garlic Powder
1/2 teaspoon Black Pepper, Coarse Ground
1/4 teaspoon Thyme Leaves
1 cup diced cooked ham
1 cup heavy cream
1 cup frozen whole kernel corn
PREPARATION
Toss potatoes and onion with flour in 6-quart slow cooker. Stir in stock, salt, garlic powder, pepper and thyme. Cover.
Cook 3 hours on HIGH or 6 hours on LOW.
Stir in ham, heavy cream and corn. Cover. Cook 15 minutes longer on HIGH or until soup is thickened.
Ladle soup into serving bowls. Garnish with chopped parsley, if desired.