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Ingredients
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3 cups warm water
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2 tablespoons chicken soup base
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1 (10.75 ounce) can condensed cream of chicken soup
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4 potatoes, peeled and cut into 1 inch cubes
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1 cup cubed cooked ham
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1 cup corn kernels
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1 small yellow onion, diced
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2 tablespoons butter
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¼ cup all-purpose flour
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½ cup warm water
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1 tablespoon dried parsley
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1 teaspoon dried dill weed
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1 teaspoon celery seed
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salt and ground black pepper to taste
Directions
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Whisk 3 cups warm water with chicken soup base in slow cooker until soup base has dissolved; stir in cream of chicken soup until almost smooth.
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Stir potatoes, ham, corn, yellow onion, and butter into the soup mixture.
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Place flour and 1/2 cup water into a small container with a lid and shake well to combine into a smooth mixture; stir flour mixture into soup. Mix in parsley, dill, and celery seed. Season soup with salt and black pepper.
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Cook chowder on High for 4 hours or Low for 8 hours, stirring once or twice during cooking.
Nutrition Facts (per serving)
222 | Calories |
8g | Fat |
30g | Carbs |
8g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 8 | |
Calories 222 | |
% Daily Value * | |
Total Fat 8g | 11% |
Saturated Fat 4g | 18% |
Cholesterol 20mg | 7% |
Sodium 1003mg | 44% |
Total Carbohydrate 30g | 11% |
Dietary Fiber 3g | 11% |
Total Sugars 3g | |
Protein 8g | 15% |
Vitamin C 28mg | 31% |
Calcium 37mg | 3% |
Iron 2mg | 11% |
Potassium 587mg | 12% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.