Prep Time: 10 mins | Cook Time: 6 hrs 40 mins | Total Time: 6 hrs 50 mins | Yield: 8 Servings
I will never get tired of recommending this awesome recipe to my loved ones! A big thanks to my sister for this awesome recipe. Oh, man, you have got to give this recipe a try, I’m telling you! With this very minimal set of ingredients, you will surely have the best dish today! Have a spectacular day, friends, and I hope you are all well today. Don’t forget to share this recipe with your loved ones as well. I am sure that they are going to love it as much as we do. Enjoy!
Ingredients:
4 c frozen-thawed or canned yellow corn
1 c onion diced
4 teaspoons minced garlic
3 large russet potatoes peeled and cut into cubes
3 c vegetable broth
5 celery stalks diced
4 c cooked cubed ham
2 c freshly grated cheddar cheese
2 tablespoons cornstarch
2 c whole milk
1 c sour cream
½ teaspoon onion powder
½ teaspoon garlic salt
½ teaspoon pepper
chopped parsley for garnishing
Directions:
Add the potatoes, ham, vegetable broth, celery, corn, garlic, onion, onion powder, salt, and pepper into a 6-quart slow cooker. Stir until just mixed.
Cover and seal the slow cooker, then cook everything for about 7 hours or until the potatoes are fork-tender.
In a mixing bowl, add the milk and cornstarch. Stir until well blended.
About 30 minutes before the cooking time ends, pour the slurry into the slow cooker. Stir until well blended.
Adjust the heat to high and cook for another 30 minutes.
Add the sour cream and cheese, then stir until well blended.
Sprinkle parsley on top to garnish.
Serve immediately and enjoy!
Nutrition Facts:
Calories: 421kcal, Carbohydrates: 40g, Protein: 24g, Fat: 19g, Saturated Fat: 10g, Cholesterol: 81mg, Sodium: 1499mg, Potassium: 820mg, Fiber: 5g, Sugar: 7g, Vitamin A: 860IU, Vitamin C: 18mg, Calcium: 349mg, Iron: 3.9mg
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