Grandma's Corn Chowder

1/2 c. diced ham
4 medium potatoes peeled and diced
1 medium onion diced
2 c. water
2-3 chicken bouillon cubes
2 cans cream style corn
1/2 bag frozen corn (approx 1-1/2 cups)
black pepper to taste
2 c. half and half
1-2 c. shredded cheddar cheese

Put all ingredients into crock pot except for cheese and half & half. Cook on high for approx. 4 hours or on low for up to 8 hours until potatoes are tender. Stir in the half & half and the cheese. Stir a little to melt the cheese and serve.

Tips: I never peel my potatoes and I usually put a little drizzle of extra virgin olive oil in with the ham first. You can also use the southern style hash brown potatoes in place of the 4 med. potatoes and substitute dried minced onion for the medium diced onion. Enjoy!

Pressure cooker: add all ingredients to pot except for 1/2 & 1/2 and cheese. Cook on high for 5 minutes. Natural release for 5 more minutes then quick release. Add 1/2 & 1/2 and cheese.