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Creamy Ham Stew



– 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.