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Slow Cooker Corn Chowder
March 26, 2011

I'm a pensioner living in the UK and before tinned sweetcorn arrived here we made soup using a ham hock which we simmered gently for hours until the meat fell off the bone. The cooked ham was diced, put to one side then mixed in with the soup along with a swirl of cream when serving. The other ingredients (excluding corn, salt & evaporated milk) and using leeks when available, were simmered in the bacon stock until cooked. This Potato & Ham soup was a family favourite. I have made it all my life but about 30 or so years ago when tinned corn became readily available I starting adding this sometimes for a change. I'm only giving this 4 stars because I don't think the diced ham can give anything like the strong bacony flavour of cooking your own on the bone!

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