Slow Cooked Corn Chowder

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


8 servings


2 1/2 cups milk
1 (14.75 ounce) can cream-style corn
1 (10.75 ounce) can 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 tablespoons butter or margarine
2 teaspoons dried parsley flakes
salt and pepper to taste


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

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