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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."
  • Total Time
    Prep: 10 min. Cook: 6 hours
  • Makes
    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

Directions

  • In a 3-qt. slow cooker, combine all ingredients. Cover and cook on low for 6 hours.
Nutrition Facts
1 cup: 215 calories, 9g fat (5g saturated fat), 29mg cholesterol, 709mg sodium, 27g carbohydrate (7g sugars, 2g fiber), 9g protein.

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