Corn chowder is one of my favorite ways to use the cooked sweet corn that we freeze in the fall. For a similar recipe using the instant pot, click here that could also have ham easily added to it.

Let’s Get Crafty!
Ingredients:
3-4 cups corn
2 teaspoons minced garlic
1 small onion, diced
3 small potatoes, diced
8 cups chicken broth
2 bay leaves
1 1/2 cups cooked ham, diced
1 cup milk
1/2 cup heavy cream

Add everything to the slow cooker but the milk and heavy cream that will be added at the end

Cook on low for 6-7 hours

Put the milk and heavy cream in a separate bowl and add some of the hot liquid to it so that it is warm when it is added to the rest of the soup.

I wanted to thicken the soup up a little bit more so I did a cornstarch and cold water whisked together to help thicken it up.

Thanks for stopping by. Hope you are having a great day.