Slow-Cooker Corn Chowder

Name: Slow-Cooker Corn Chowder
Prep time: 10 min
Cook time: 6 h
Total time: 6 h 10 min
Yield: 8 servings (2 quarts).
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; Optional: Crumbled cooked bacon and minced parsley

TOTAL TIME: Prep: 10 min. Cook: 6 hours YIELD: 8 servings (2 quarts).

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

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
Optional: Crumbled cooked bacon and minced parsley

Directions

1. In a 3-qt. slow cooker, combine the first 10 ingredients. Cover and cook on low for 6 hours.

Nutrition Facts

1 cup: 196 calories, 8g fat (3g saturated fat), 26mg cholesterol, 687mg sodium, 26g carbohydrate (7g sugars, 2g fiber), 9g protein.

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