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Cooks Note: Now that it's that time of year again to start stirin up some soups, I thought I would get a head start and try some new ones out on the crew. Crock pot dinners are a fave around here, not only because they are easy, but they require less cleanup, the part I hate them most and get the least help with. The only changes I would make to this one is maybe adding more liquid, in the case broth or cream to thin it out a little and maybe some salt and pepper to taste. A must try for cool fall evenings. Enjoy!
- 6-8 potatoes (peeled and diced)
- 1 Can cream corn
- 1 Can whole kernel corn
- 2 Cups chicken broth
- 8 Ounces diced ham
- 1 Cups diced onions
- 1/4 Cups butter
- 2 Cups half and half
Step OnePlace potatoes, both cans of corn, chicken broth, ham, and onions into the slow cooker.
Step TwoCook on low for 7-8 hours.
Step ThreeMash the mixture to your desired consistency and then add the butter and half and half.
Step FourCook for an additional 30 minutes on high, and you are set!
This Pinspiration comes from The Crockin Girls