How to Make Creamy Ham and Potato Chowder

Ingredients

• 12 oz tiny yellow potatoes, cut into ¾-inch pieces
• 1 cup chopped onion (1 large)
• 14.5 oz cans reduced-sodium chicken broth
• ¼ cup cornstarch
• ½ tsp dried thyme, crushed
• ¼ tsp black pepper
• 12 oz can evaporated fat-free milk (1-½ cups)
• ½ cup diced cooked lean ham
• 1 cup coarsely shredded carrots (2 medium)
• 1 cup broccoli florets, steamed
• ¼ cup shredded cheddar cheese (1 oz.)
• 2 tsp snipped fresh thyme

1. In a 4-quart slow cooker combine potatoes and onion. Pour broth over vegetables. Cover and cook on high-heat setting for 3 hours.
2. In a medium bowl combine cornstarch, dried thyme, and pepper. Whisk in evaporated milk. Slowly stir the cornstarch mixture, ham, and carrots into the hot soup. Cover and cook for 30 minutes more, stirring occasionally. Serve soup topped with broccoli, cheese, and fresh thyme.