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Slow-Cooked Corn Chowder Recipe

Slow-Cooked Corn Chowder Recipe

"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 YIELD: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

Directions

  • 1. In a 3-qt. slow cooker, combine all ingredients. Cover and cook on low for 6 hours. Yield: 8 servings (2 quarts).

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.