A rainy night just seems like the perfect time for a bowl of hot, delicious soup. This slow-cooker version will be ready in a few hours, when you're ready for it!
Plus, it's a great way to use up leftover ham or corn from holiday dinners.
Mama Steph's Slow-cooker creamed corn and ham soup
8 to 12 ounces cooked ham, chopped into bite-sized pieces
15 ounce can of creamed corn
15 ounce can whole kernel corn
2 ten-ounce cans cream of chicken soup
1 cup chopped carrot
1 cup chopped onion
1 small can chopped green chiles
1/2 teaspoon cayenne pepper
1/2 cup chopped celery or 1/2 tsp celery seed
2 cups chicken or vegetable broth
1/2 cup water
Shredded cheddar cheese, for topping when serving
In a slow cooker, (3.5 or 4 quart size), combine ham, soup, corn, broth, carrots, onion, celery, and water.
Cover and cook on low heat for 5 to 6 hours, or on high for 2 1/2 to 3 hours.
When serving, top with a generous sprinkling of cheddar cheese.