Serves 6 – 1 cup portions

Hambone – if you happen to have one, I saved mine from Easter.

2 large russet potatoes, about 2lbs. cut into 1-2” cubes, no need to peel unless you prefer it

3 cups of low sodium chicken broth

1 cup of water

1 tsp each of: Thyme, Oregano, Black Pepper

1 cup frozen peas/carrots

1 14.5oz. can of cream of corn

2 cups of diced ham

In a 6–8-quart slow cooker, low setting, add; potatoes, broth, water, corn, and seasonings, stir. If you have a hambone, put that in as well.

Allow to cook 6 hrs. Remove bone. Use an immersion blender to puree two cups of mixture, then stir the mixture back in. This is to thicken the soup . Stir in diced ham and peas/carrots. Cover and let cook an additional hour.

Salt & pepper to taste.