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Creamy Ham Stew
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– 8 oz. California cream cheese
– 1 cup chicken broth
– 1/2 cup California milk
– 1/4 cup flour
– 1 teaspoon Herbs de Provence
– 1/2 teaspoon salt
– 2 cloves garlic, minced
– 1 1/4 lbs. Yukon Gold potatoes, cut into 1/2-inch cubes
– 1 1/2 cups very coarsely chopped onion
– 2 cups bite-size cubes ham
– 3 cups 3/4-inch cubes butternut squash
– 4 cups coarsely chopped black (lacinato) kale (remove tough stems from bottom and center of leaves)
– Freshly ground pepper to taste
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Makes 6 servings
Prep time: 20 minutes
Cook time: slow cook about 3 3/4 to 7 1/2 hours
Puree cream cheese, broth, milk and flour until in a blender until smooth; stir in herbs, salt and garlic.
Transfer to a large slow cooker and add potatoes, onion, ham and squash, in that order.
Cover and cook on HIGH for 3 1/2 hours or LOW for 7 hours or until potatoes and squash are tender when pierced with a fork.
Stir in kale and cook for 15 minutes more or until kale is wilted.
Season with pepper.
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