Slow-Cooked Corn Chowder

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Combine and refrigerate the ingredients for this easy chowder the night before for better flavor.

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Ingredients

  • 2-1/2 C. milk
  • 1 Can (14-3/4 oz.) cream-style corn
  • 1 Can (10-3/4 oz.) condensed cream of mushroom soup, undiluted
  • 1-3/4 C. frozen corn
  • 1 C. frozen shredded hash brown potatoes
  • 1 C. cubed fully cooked ham
  • 1 Large onion, chopped
  • 2 Tbs. butter or margarine
  • 2 Tsp. dried parsley flakes
  • Salt and pepper to taste.

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Directions

In a slow cooker, combine all ingredients. Cover and cook on low for 6 hours.

Yield: 8 servings

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