Part 2/7:
The first recipe featured is a Cheesy Ham and Potato Chowder, a specific nod to a family favorite, especially for those who love potato soups. To start, you’ll begin by sautéing a diced medium onion and minced garlic cloves in a couple of tablespoons of butter, a step that enhances the flavor by caramelizing the vegetables.
Next, you will add three cups of diced Russet potatoes and a pinch of salt just to help bring out their moisture. After sautéing for about five minutes, transfer this mix to the slow cooker along with a cup and a half of diced ham and one and a half cups of frozen corn. Pour in two and a half cups of chicken stock, stirring it all together, and cook on high for about four hours or until the potatoes are tender.