Creamy Dijon Ham and Swiss Chowder Step-by-step instructions

Before you start

Before you begin, ensure your slow cooker insert is clean and positioned on a stable, heat-resistant surface. Have all your ingredients measured and ready to go. If you are dicing your own ham and potatoes, try to keep the pieces roughly the same size—about half an inch—to ensure they cook through at the same rate.

Having your workspace organized allows for a quick assembly, making the process virtually effortless and ensuring that you can get the slow cooker running in just a few minutes.

Instructions

Layering the Base

1. 1Prepare the Slow Cooker Base
   Place the diced ham into the bottom of the slow cooker insert. Distribute the diced potatoes evenly over the top of the ham. This layering ensures even heat distribution during the cooking process.
   Look for The ham should be spread in an even layer at the base.
   Tip Keep the ham pieces uniform in size for consistent cooking.

At this phase, the slow cooker contains the raw ham and potatoes. Ensure the ham is at the bottom to absorb the most heat. Everything should look organized and ready for the liquid. Check that your slow cooker is plugged in and set to the appropriate low heat setting to begin the slow, steady process of flavor development.

Adding Aromatics

2. 2Season and Add Liquid
   Scatter the contents of the herb seasoning packet over the potatoes. Carefully pour the Dijon broth over the ingredients, ensuring the liquid reaches the bottom of the insert to prevent scorching.
   Look for The liquid should cover most of the ingredients.
   Tip Pour slowly to keep the seasoning evenly distributed.

The seasoning is now scattered, and the broth has been poured over. The liquid should just cover the potatoes. The setup should look neat, with the seasonings evenly distributed over the surface. Check for any large air pockets and ensure the liquid has settled around the ingredients before you place the lid on for the duration of the cooking.

Final Cooking

3. 3Cook and Serve
   Cover the slow cooker and cook on low for 4 hours until the potatoes are tender. Once finished, ensure the ham has reached at least 145°F (63°C) and let the chowder rest for 5 minutes before serving.
   Look for The potatoes should be fork-tender and the broth thickened.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip Stir gently before serving to incorporate the creamy base.

After four hours, the chowder should be steaming and fragrant. The potatoes will be soft and the ham fully heated. The broth should appear opaque and creamy.

Check that the potatoes are easily pierced with a fork and that the ham has reached the required temperature. Give the chowder a gentle stir before serving to ensure the creaminess is distributed.

Common mistakes

Avoid over-dicing the potatoes, as small pieces may disintegrate during the long cooking time, turning the chowder into a puree. Another common mistake is lifting the lid too frequently, which releases essential heat and steam, significantly increasing the cooking time.

Keep the lid closed until the final hour to maintain a consistent temperature. Finally, ensure you do not skip the resting period, as this is crucial for the sauce to thicken properly and for the flavors to harmonize.

How to tell it’s done

The chowder is done when the potatoes are fork-tender and the broth has thickened into a creamy, cohesive sauce. The ham should be heated through to an internal temperature of 145°F (63°C).

Because slow cookers vary in their heat intensity, check the potatoes for softness at the four-hour mark; if they are still firm, continue cooking for another 30 minutes. Always let the dish rest for a few minutes before serving to allow the flavors to stabilize.

• Steaks, chops and roasts: 145°F (63°C) in the thickest part, then a 3-minute rest