Whisk 3 cups warm water with chicken soup base in slow cooker until soup base has dissolved, stir in cream of chicken soup until almost smooth. Stir potatoes, ham, corn, yellow onion and butter into the soup mixture. Place flour and 1/2 cup water into a small container with a lid and shake well to combine into a smooth mixture, stir flour mixture into soup. Mix in parsley, dill and celery seed. Season soup with salt and black pepper. Cook chowder on high for 4 hours or low for 8 hours, stirring once or twice during cooking.
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|Serving Size: 1 Serving (360g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 102 (36%)|
|Amt Per Serving||% DV|
|Total Fat 11.4g||15 %|
|Saturated Fat 4.1g||21 %|
|Monounsaturated Fat 3.4g|
|Polyunsanturated Fat 2.4g|
|Cholesterol 30.2mg||9 %|
|Sodium 1139.7mg||39 %|
|Potassium 611.2mg||16 %|
|Total Carbohydrate 34.3g||10 %|
|Dietary Fiber 2.8g||11 %|
|Sugars, other 31.5g|
|Protein 11.3g||16 %|
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Calories per serving: 281
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