SLOW-COOKED CORN CHOWDER

facebook share image   twitter share image   pinterest share image   E-Mail share image



Slow-Cooked Corn Chowder image

I combine and refrigerate the ingredients for this easy chowder the night before. In the morning, I pour the mixture into the slow cooker and turn it on before I leave for work. When I come home, a hot tasty meal awaits. Mary Hogue, Rochester, Pennsylvania

Provided by @MakeItYours

Number Of Ingredients 11

2-1/2 cups 2% milk
1 can (14-3/4 ounces) cream-style corn
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
1-3/4 cups frozen corn
1 cup frozen shredded hash brown potatoes
1 cup cubed fully cooked ham
1 large onion, chopped
2 teaspoons dried parsley flakes
2 tablespoons butter
Salt and pepper to taste
Optional: Crumbled cooked bacon and minced parsley

Steps:

  • In a 3-qt. slow cooker, combine all ingredients. Cover and cook on low for 6 hours.

There are no comments yet!