I threw this together in about 15 minutes. I even got the compliment/comment while it was simmering away "It smells like Heaven in here!"
1 30-oz bag frozen hash brown cubes
1/2 large white onion, diced small
1 TBS garlic, minced or from jar
4 green onions, sliced thin
2 medium carrots, peeled and diced
1 15-oz can whole kernel corn, draned
1 tsp salt
1/2 tsp pepper
1/4 tsp garlic salt
2 quarts water
6 chicken bouillon cubes
2 cups ham, diced
1 cup milk
1/4 cup corn starch
2 cups cheese (extra to sprinkle on top)
Add everything EXCEPT milk, corn starch, and cheese to the crock pot. Stir together well and set on high for 3-5 hours (low for 7-9 hours).
Stir every few hours to make sure the chicken cubes dissolve completely.
When soup has simmered for cooking time, make sure to turn crock pot to high (IF cooking on low). Whisk together the milk and corn starch. Stir into soup, let thicken for 10-15 minutes. Stir in cheese until melted, reserve some to sprinkle on top of soup as serving. Check seasoning to adjust if more salt or pepper is needed, I needed more pepper.
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