I couldn't find an after-Christmas ham chowder recipe that started with slow cooking the ham-bone leftovers. I took ideas from multiple recipes that worked well to create this slow cooker ham bone potato soup.
Ingredients
- meaty ham bone, fat: 1 piece (trimmed)
- chicken stock: 1 container (32 fluid ounce container)
- onion: 1 piece (chopped)
- garlic: 2 Tbsp (chopped)
- red potatoes: 6 piece (cubed)
- carrots: 4 piece (chopped)
- fresh parsley: 1 Tbsp (chopped)
- ground cumin: 2 tsp
- frozen corn: 1 cup
- milk: 1 cup
- salt and ground black pepper: (to taste)
Metric Conversion
Stages of cooking
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Place ham bone in a slow cooker; top with chicken stock, onion, and garlic.
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Cook on Low for 6 to 8 hours.
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Remove ham bone from the slow cooker; pull meat off bone and shred. Return shredded meat to the slow cooker and discard ham bone. Add potatoes, carrots, parsley, and cumin; mix well.
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Cook on High until potatoes are tender, about 45 minutes. Stir in frozen corn.
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Remove 1 cup soup to a blender. Add milk. Cover and hold the lid down; pulse a few times before leaving on to blend. Return blended soup to the slow cooker and stir well. Season with salt and pepper.
