Slow-Cooked Corn Chowder
"I combine and refrigerate the ingredients for this easy chowder the night before," notes Mary Hogue of Rochester, Pennsylvania. "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."
SERVINGS
|
8
|
CATEGORY
|
Main Dish
|
METHOD
|
Slow Cooker
|
PREP |
10 min. |
COOK
|
360 min.
|
TOTAL
|
370 min.
|
INGREDIENTS
- 2-1/2 cups 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