Today is Slow Cooking Thursday, hosted by the lovely Sandra at Diary of a Stay at Home Mom . Share a recipe on your blog and go link it at her blog.
Please come back and Join me for Freezer Food Friday and a pot pie recipe for your freezer
Nonstick cooking spray
3 cups cooked ham, cut into 1/2-inch cubes
4 green onions, chopped
1 teaspoon minced garlic
1 tablespoon all-purpose flour
4 cups frozen diced hash brown potatoes (or 4 medium potatoes, peeled and cut into 1/2-inch cubes)
1 15-ounce can whole kernel corn, drained
1 15-ounce can cream-style corn
2 12-ounce cans fat free evaporated milk
1 tablespoon Dijon mustard
2 bay leaves
1/2 cup reduced-fat shredded cheddar cheese, optional
Spray a Dutch oven with nonstick cooking spray and heat over medium-high heat.
Add the ham, green onions and garlic and sautÃ© for 5 minutes, until ham is golden. Stir in the flour and then add all remaining ingredients except the cheese.
Bring to a boil, reduce heat to medium-low, cover and simmer for 20 minutes, until potatoes are tender. Remove the bay leaves.
Stir in the cheese, if desired, just before serving, stirring until melted.
The chowder can be cooked in the slow cooker. If so, omit the flour and use only 1 can of evaporated milk.
Combine all ingredients except the cheese in the slow cooker and cook on low for six to eight hours or on high for four to six hours. Remove the bay leaves and stir in the cheese just before serving.
Makes 6 servings.