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Slow-Cooked Corn Chowder Recipe
Slow-Cooked Corn Chowder Recipe photo by Taste of Home

Slow-Cooked Corn Chowder Recipe

Publisher Photo
"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."
TOTAL TIME: Prep: 10 min. Cook: 6 hours
MAKES:8 servings
TOTAL TIME: Prep: 10 min. Cook: 6 hours
MAKES: 8 servings

Ingredients

  • 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

Nutritional Facts

1 serving (1 cup) equals 215 calories, 9 g fat (5 g saturated fat), 29 mg cholesterol, 709 mg sodium, 27 g carbohydrate, 2 g fiber, 9 g protein.

Directions

  1. In a 3-qt. slow cooker, combine all ingredients. Cover and cook on low for 6 hours. Yield: 8 servings (2 quarts).
Originally published as Slow-Cooked Corn Chowder in Quick Cooking July/August 2002, p61

Nutritional Facts

1 serving (1 cup) equals 215 calories, 9 g fat (5 g saturated fat), 29 mg cholesterol, 709 mg sodium, 27 g carbohydrate, 2 g fiber, 9 g protein.

Reviews for Slow-Cooked Corn Chowder

AVERAGE RATING
   (14)
RATING DISTRIBUTION
5 Star
 (11)
4 Star
 (2)
3 Star
 (1)
2 Star
 (0)
1 Star
 (0)
MY REVIEW
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MY REVIEW
Reviewed Oct. 6, 2013

This recipe is super easy and delicious! I followed the recipe exactly but doubled it. My husband and 7 year old loved it! My husband loved the fact that it wasn't super thick but more soup-like. Next time I think I'll try different variations like using cream of potato soup or adding bacon.

MY REVIEW
Reviewed Oct. 7, 2012

I have been making this recipe for many years. Every fall my kids start asking me when I'll make it. The only thing I change is I use 1 1/2 cup evaporated milk and 1 cup 2% milk. This gives it a more creamy texture but not too thick. This one is a keeper for a lifetime.

MY REVIEW
Reviewed Feb. 28, 2012

Made this for soup supper at Church! It was a HIT! I used cream of broccoli soup instead of cream of mushroom. YUMMY!!

MY REVIEW
Reviewed Feb. 6, 2012

Delicious! I doubled recipe to have leftovers and I am glad I did!

MY REVIEW
Reviewed Oct. 23, 2011

This soup is so good! I make it quite often, since it is my 5-year-old's favorite. I usually make it on the stove and keep the temperature on low to medium low until it simmers, then simmer it for about 10 minutes longer (to cook the potatoes). Yummy!

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