Slow cooker ham and potato stew

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Unlike other cream soups and stews, when using potatoes there's no need to use any other thickening agent such as cornstarch or flour - the potatoes will do all the work! To get it even thicker, I mash about half of the potatoes and stir it around. As it continues to cook, the mashed potatoes will break up, giving this stew the heartiness that packs a punch!
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Slow Cooker Ham and Potato Stew
6
15 minutes
7 hours, 30 minutes
7 hours, 45 minutes
5 cups Russet potatoes, peeled and medium diced
2 cups cooked ham, medium diced
1 onion, small diced
2 large carrots, peeled and medium diced
2 stalks celery, medium diced
2 sprigs fresh thyme, left whole
1 bay leaf
4 cups chicken stock
1 cup frozen corn
1 cup heavy whipping cream
Salt, to taste
Freshly ground black pepper, to taste
Place potatoes, ham, onion, carrots, celery, thyme, bay leaf, and chicken stock into a 6-quart slow cooker. Season to taste, and stir everything to mix. Place lid on slow cooker, set to low and cook for 7 hours.
Remove the thyme sprigs and bay leaf. Mash the potatoes, leaving some of the cubes whole to give the stew more texture.
Taste the stew and add more salt and pepper, if necessary. Add the frozen corn and the heavy whipping cream. Stir to fully mix all ingredients.
Place lid back on slow cooker, turn to high and cook for another 20 - 30 minutes, until the corn is cooked through and the stew has thickened slightly.
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