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Slow-Cooker Split Pea and Ham Chowder

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Slow-Cooker Split Pea and Ham Chowder
  • Prep 10 min
  • Total 8 hr 10 min
  • Servings 6
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With two simple steps, you're well on your way to offering your family a down-home slow-cooked soup.
Updated Mar 6, 2012

Ingredients

  • 1 bag (1 pound) yellow split peas, sorted and rinsed
  • 1 can (11 ounces) whole kernel corn with red and green peppers, drained
  • 1 3/4 cups Progresso™ chicken broth (from 32-ounce carton)
  • 2 medium carrots, sliced (1 cup)
  • 1 medium stalk celery, diced (1/2 cup)
  • 3 cups water
  • 1 cup diced fully cooked ham
  • 1 cup frozen cubed southern-style hash brown potatoes, thawed
  • 1 teaspoon dried marjoram leaves
  • 1 teaspoon onion powder
  • 1 teaspoon salt
  • 1/4 teaspoon red pepper sauce
Make With
Make With
Progresso Broth

Steps

  • 1
    Mix all ingredients in 3 1/2- to 4-quart slow cooker.
  • 2
    Cover and cook on Low heat setting 6 to 8 hours.

Tips from the Betty Crocker Kitchens

  • tip 1
    Use sliced carrots purchased from the produce department or salad bar instead of slicing your own. The ham and celery can be cut ahead of time, packaged separately and refrigerated until you're ready to assemble the soup.
  • tip 2
    Crisp breadsticks or crackers complete this hearty soup. For a sweet ending, serve fresh fruit and a plate of holiday cookies.
  • tip 3
    For extra color and flavor, sprinkle each serving with crumbled crisply cooked bacon or chopped fresh parsley.

Nutrition

310 Calories, 6g Total Fat, 24g Protein, 58g Total Carbohydrate

Nutrition Facts

Serving Size: 1 Serving
Calories
310
Calories from Fat
55
Total Fat
6g
Saturated Fat
2g
Cholesterol
15mg
Sodium
1260mg
Total Carbohydrate
58g
Dietary Fiber
18g
Protein
24g
% Daily Value*:
Iron
18%
18%
Exchanges:
4 Starch; 1 Very Lean Meat;
Carbohydrate Choice
4
*Percent Daily Values are based on a 2,000 calorie diet.
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