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Prep Time: 10 Minutes Cook Time: 360 Minutes |
Ready In: 370 Minutes Servings: 8 |
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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. 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).
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