This Ham, Purple Potato and Corn Chowder recipe is great to use up leftover ham from holiday dinners. It is warm and hearty and is very easy to make in your slow cooker.
Slow Cooker Ham, Purple Potato and Corn Chowder
4 cups vegetable broth
1 cup ham, diced (more if you like)
1 bag purple potatoes, diced (you can peel them or leave the skins on)
1 16-oz. bag frozen organic corn
1 onion, finely chopped
2 carrots, cut into 1/4-inch rounds
2 celery stalks, cut into 1-4 inch pieces
1 teaspoon Herbs de Provence
1 bay leaf
Salt and pepper
1/4 cup heavy cream, optional
Chopped fresh parsley, optional
Place potatoes, corn, carrots, celery, onions and broth into the slow cooker. Add Herbs de Provence, bay leaf and salt and pepper. Stir and cover.
Cook on high for 4-6 hours or low for 7-8 hours.
Remove Bay Leaf. Take about two-thirds of soup mixture and blend in VitaMix or blender. Return to slow cooker. Add ham and heavy cream. Cook for an additional 15-30 minutes on high.
Ladle soup into bowls and top with fresh parsley.
Serve with Green Chile Corn Muffins with Ham