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!
For this you will need:
5 cups potatoes, peeled and medium diced
2 cups cooked ham, medium diced
1 onion, small diced
1 bag baby carrots
2 stalks celery, medium diced
1 tsp thyme
1 bay leaf
4 cups chicken stock
1 cup frozen corn
1 cup heavy whipping cream
salt and 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 ot low and cook for 7 hours.
Remove the 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.