We have gotten so much rain in KC and haven’t seen the sun in about five days now, sooo…team that up with being September, I’m talking about a slow cooker meal today! Plus, when you haven’t had an oven to use since August 15th, you only know slow cooker recipes. 🙂
This one is just the perfect rainy day, have the ingredients in your pantry, kinda meal. And one that my kids actually ate! Hallelujah!!
8 medium potatoes, washed, peeled and diced
1 lb. ham, diced into small cubes
2 cups frozen sweet corn
1/2 cup all-purpose flour
1 teaspoon salt, more to taste
1 teaspoon garlic powder
1/2 teaspoon black pepper, more to taste
4 cups chicken stock
3 sprigs of fresh thyme – was in a pinch once and did 1 Tablespoon of Italian Seasoning and it was delicious still!
1 cup heavy whipping cream
Fresh chives for topping, diced
Place diced potatoes, corn, and frozen corn in slow cooker. Stir in flour, salt, garlic powder, and pepper. Pour the chicken stock over and stir. Place sprigs of thyme (or your substitute Italian seasoning). Cook on high for 4 hours or low for 8 hours.
With a potato masher or a fork, mash about half of the potatoes to thicken the soup. Stir in heavy whipping cream and season with additional salt and pepper, to taste. Allow to warm about 15 minutes longer and serve.
Serve in bowls with chopped fresh chives and a side of fresh bread. A cool, fall favorite!