Creamy Ham and Potato Chowder

This soup is guaranteed to warm you up and fill you up.


  • 6 potatoes, peeled and cut into bite-sized pieces
  • 1 onion, chopped
  • 2 stalks celery, chopped
  • 1 cup diced carrots
  • 2 (14.5 oz.) cans chicken broth
  • 1/4 cup cornstarch
  • 1/2 tsp. dried thyme
  • 1/4 tsp. salt
  • 1/2 tsp. freshly ground black pepper
  • 1 (12 oz.) can evaporated milk
  • 1/2 cup diced cooked lean ham
  • 1 cup broccoli florets, steamed
  • 1 cup shredded Cheddar cheese

In a large slow cooker, combine potatoes, onion, celery and carrots. Pour broth over vegetables. Cover and cook on high for 3 hours.

In a medium bowl combine cornstarch, thyme, salt and pepper. Whisk in evaporated milk. Slowly stir the cornstarch mixture, ham and broccoli into the hot soup. Cover and cook for 1 hour, stirring the soup occasionally. Before serving, top soup with cheese.