Cheesy Broccoli Corn Potato Chowder with Ham

What do you do when cravings collide? 

Recently, I was enamored by a social media post for ham and potato corn chowder, but I also was longing for a cheddar broccoli soup. Plus, I had some fresh broccoli that wasn’t going to stay that way for much longer.

So, I combined two soups into one. Boy, was it good—even though the name is a little long!

Full of healthy veggies and sharp cheddar, with just enough ham to give it a smoky taste. 

Best of all, this recipe is perfect for the slow cooker. Put in the bulk of the ingredients at the start of the day and by dinnertime, all you have to do is blend the mixture to your desired chunkiness (I used a stick blender), and stir in the cheese, cream (if using), and ham. 

Dinner is ready! 

Yield: 6 to 8

Author: Linda Ditch

Cheesy Broccoli Corn Potato Chowder with Ham

What happens when broccoli-cheddar soup combines with a corn chowder? Add some ham, and this soup is the result.

Ingredients

• 1 16-ounce bag frozen corn
• 1 pound Yukon gold potatoes, peeled and diced
• 2 stalks celery, diced
• 2 carrots, peeled and diced
• 1/2 large yellow onion, diced
• 2 cloves garlic, minced
• 1/2 pound fresh broccoli florets
• 1/2 teaspoon dried thyme
• 1 teaspoon kosher salt, plus more to taste
• 1/2 teaspoon black pepper, plus more to taste
• 1 32-ounce carton low-sodium chicken or vegetable broth
• 2 cups water
• 2 cups shredded sharp cheddar cheese
• 4 ounces Velveeta, diced
• 1/2 cup heavy cream
• 8 ounces ham, diced

Instructions

1. In a large slow cooker, add all of the ingredients except for the cheeses, cream, and ham. (Add more water if necessary.) Cover and cook on low for 6 to 8 hours, or until the vegetables are tender.
2. Using an immersion (stick) blender, whizz up the soup in the slow cooker until it reaches your desired consistency. (If you don’t have a hand-held stick blender, ladle 2 to 3 cups of the soup into a blender and blend until smooth. Then pour the blended mixture back into the slow cooker.)
3. Add the ham to the soup, and then the cheeses, a handful at a time, stirring until melted and blended into the soup. Then stir in the cream. Taste and add more salt and pepper, if necessary.
4. Serve and enjoy. (FYI: Like most soups, this one tastes even better the next day!)

Created using The Recipes Generator