Ingredients
1-1/2 pounds potatoes (about 3 medium), peeled and cut into 1/2-inch cubes4 cups fresh or frozen corn, thawed (about 20 ounces)4 cups cubed deli ham2 small onions, chopped4 celery ribs, chopped4 garlic cloves, minced1/4 teaspoon pepper3 cups chicken broth2 tablespoons cornstarch2 cups whole milk2 cups shredded sharp cheddar cheese1 cup sour cream3 tablespoons minced fresh parsley
Preparation
Place the first 8 ingredients in a 6-qt. slow cooker. Cook, covered, on low 8-10 hours or until potatoes are tender.
In a small bowl, mix cornstarch and milk until smooth; stir into soup. Cook, covered, on high 20-30 minutes or until thickened, stirring occasionally. Add cheese, sour cream and parsley. Stir until cheese is melted.
