Ham and Corn Potato Soup
Preparation Time: 10 minutes
Cooking Time: 3 hours
1 yellow onion, diced
4 cups yukon or russet potatoes, peeled and cubed
1½ lbs. Hobe’s Country Ham, cubed
1 can cream-style corn
2 cups chicken broth
2 cups whole milk
1 tsp. dried thyme
1 tsp. salt
1 tsp. white pepper
1½ T. cornstarch
1 T. fresh parsley, diced
Add all ingredients, except for the cornstarch and parsley, to the slow cooker and mix completely. Set the temperature to high, cover with lid, and cook for 2½ hours. Give the soup a stir every now and then during the cooking process.
When the time is complete, add in the parsley and cornstarch and continue cooking for 30 more minutes. Stir occasionally to ensure the cornstarch is completely mixed into the soup & is helping it thicken.
After time is up, give the soup a final stir and serve.
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