Cheesy Ham And Potato Chowder

Name: Cheesy Ham And Potato Chowder
Ingredients: 1 can (14 1/2 Oz. Size) Low-Sodium Chicken Broth; 3 cups Potatoes, Peeled And Diced; 1 cup Carrots, Diced; 4 stalks Celery, Diced; 1/2 Large Onion, Diced; 1 Tablespoon Dried Parsley Flakes; 1 cup Frozen Corn; 1/4 cups Flour; 3 Tablespoons Cornstarch; 6 cups Half-and-Half, Divided; 1 cup Velveeta, Diced; 2 cups Shredded Cheddar Cheese; 1 pound Diced Ham; 1/2 pounds Bacon, Cooked And Crumbled; Salt And Pepper, to taste

15 ingredients

6 steps

Ingredients

1 can (14 1/2 Oz. Size) Low-Sodium Chicken Broth
3 cups Potatoes, Peeled And Diced
1 cup Carrots, Diced
4 stalks Celery, Diced
1/2 Large Onion, Diced
1 Tablespoon Dried Parsley Flakes
1 cup Frozen Corn
1/4 cups Flour
3 Tablespoons Cornstarch
6 cups Half-and-Half, Divided
1 cup Velveeta, Diced
2 cups Shredded Cheddar Cheese
1 pound Diced Ham
1/2 pounds Bacon, Cooked And Crumbled
Salt And Pepper, to taste

Directions

1

In a large Dutch oven, combine chicken broth, potatoes, carrots, celery, onion, parsley flakes, and frozen corn. Bring to a boil and cook until vegetables are tender.
2

In a separate bowl, combine flour, cornstarch, and 2 cups half-and-half. Stir slurry into cooked vegetable mixture.
3

In a separate saucepan over medium, heat remaining 4 cups of half-and-half. Stir in Velveeta and shredded cheddar cheese. Stir continuously until cheese are melted.
4

When cheese is melted, add to cooked vegetable mixture. Stir to combine.
5

Add ham and diced bacon to soup. Salt and pepper soup to taste.
6

Notes: This soup fills one large crockpot or slow cooker. Doubling this recipe to feed a crowd will fit into a medium-sized roaster with plenty of room to stir.