Could "corn, potato, and ham chowder" be more fall? I think not.
I wanted to make a chowder (aka a thicker soup) and really wanted to use the corn stock I made over the summer. I also wanted to make this a crockpot meal for ease and wanted this recipe to be freezer-friendly. I accomplished all of that with this recipe, and it tasted great too. Here it is:
Corn, Potato, and Ham Chowder
What You Need:
3 large russet potatoes, cleaned and cubed (with skin left on)
1/2 large onion, diced
5 cloves of garlic, minced
4 oz. of cubed ham (1/2 of a bag)
4 cups of corn stock (or chicken broth)
2 ears of corn, cooked and cut off the cob
4 tablespoons butter
salt and pepper, to taste
1 cup half & half
1 cup shredded cheddar cheese
Pull out your trusted old friend, the crockpot. The beauty of this recipe is you chop and drop, which means less mess!
Clean and cube your potatoes, dice your onion, mince your garlic, grab your cubed ham, cook and cut off your corn kernels off the cob, grab your corn stock/chicken broth, and pull out your butter and salt and pepper.
Add all of these ingredients directly in your crockpot. Let it cook on high for three hours.
After three hours, take the lid off your crockpot. Use a potato masher and mash some of your potatoes to create a thicker consistency, a.k.a. form your chowder. Add in the half & half and shredded cheddar cheese. Mix the best you can and let cook on high for another hour.
Love on the smells emerging. Seriously, it smelled so good.
Turn off the crockpot and enjoy a bowl! This batch made about 14 or so bowls (if I remember correctly and have calculated correctly). We enjoyed it for a week, and some is going into the freezer to enjoy later.
Such an easy and simple recipe, but such comfort and fullness that you want in a fall meal. This recipe totally fits the bill.