WHERE DID THAT PHRASE COME FROM RECIPES

Steps:

• Mix water and cream of tartar in a large bowl.
• Stir potatoes into water mixture until potatoes are well coated; drain.
• Layer potatoes and onion in a slow cooker; season with salt and black pepper.
• Heat milk and flour in a saucepan over medium heat, stirring often, until boiling, about 5 minutes; season with salt and black pepper.
• Pour about half the milk sauce over the potato mixture.
• Scatter Cheddar cheese and ham into the slow cooker; cover with remaining milk sauce.
• Cook on Low setting for 9 to 10 hours or on High for 4 1/2 to 5 hours.

Steps:

• In a 4-quart soup pot, cook bacon over medium-high heat, stirring, until brown and crispy, about 5 minutes. Pour off all but 2 Tbsp. fat.
• Add onion, celery and bell pepper and cook, stirring, until softened, 4 to 5 minutes. Add potatoes, corn, thyme, salt and pepper. Stir to combine.
• Sprinkle flour over mixture and stir until thickened and fragrant, about 3 minutes.
• Slowly pour in broth, stirring constantly until smooth. Add bay leaf; bring to a boil. Reduce heat; simmer until potatoes are tender, 25 minutes.
• Remove bay leaf and stir in half-and-half. Cook until warmed through.