INGREDIENTS:
2 cups potatoes diced
1 1/2 cups ham diced
1 cup carrots diced
2 cups corn frozen
½ medium onion diced
6 strips bacon diced
2 cups chicken broth
½ teaspoon salt
½ teaspoon pepper
2 cups cheddar cheese shredded
1/2 cups milk divided
2 tablespoons cornstarch
Optional Garnish:
extra crispy bacon
. cheese
.parsley
INSTRUCTIONS:
Dice the potatoes, ham and carrots into half inch, bite-sized pieces. Dice the raw bacon and set it to the side.
To the crockpot add the ham, carrots, corn, potatoes, bacon, chicken broth, salt and pepper.
Cover the Crockpot. Cook everything on low 5-6 hours or on high for 3-4 hours. Check if it is ready by piercing a potato with a fork to see if they are tender.
In a small bowl combine cornstarch with ¼ cup of milk. Mix well until the cornstarch is dissolved into a slurry mixture.
Add the cornstarch slurry mixture to the Crockpot and mix well. Add 1 1/4 cup of milk to the Crockpot and stir. Add the shredded cheddar cheese a little at a time, mixing well in between.
Cover Crockpot again. Cook the soup on high for an additional 30 minutes.
Add parsley and extra bacon for garnish if desired. Enjoy!