Ingredients

• 3.5 cups warm water , divided
• 2 tablespoons chicken soup base
• 1 , 10.75 ounce
• 4 potatoes , peeled and cut into 1 inch cubes
• 1 cup cubed cooked ham
• 1 cup corn kernels
• 1 small yellow onion , diced
• 2 tablespoons unsalted butter
• 0.25 cups all-purpose flour
• 1 tablespoon dried parsley
• 1 teaspoon dried dill weed
• 1 teaspoon celery seed
• salt and ground black pepper to taste

Instructions

1. 1 Whisk 3 cups water with chicken soup base in a slow cooker until dissolved. Stir in cream of chicken soup until almost smooth.
2. 2 Stir potatoes, ham, corn, onion, and butter into soup mixture.
3. 3 Place flour and remaining 1/2 cup water into a small container with a lid. Shake well to combine. Stir flour mixture into soup. Stir in parsley, dill, and celery seed. Season soup with salt and black pepper to taste.
4. 4 Cook chowder on High for 4 hours or Low for 8 hours, stirring once or twice during cooking.

Nutrition per serving