Thursday, November 12, 2009

Slow Cooked Corn Chowder

2 1/2 c milk
1 can (14 3/4 oz) cream style corn
1 can (10 3/4 oz) condensed cream of mushroom soup, undiluted
1 3/4 c frozen corn
1 c frozen shredded hash brown potatoes
1 c cubed fully cooked ham
1 large onion, chopped
2 tbsp butter or margarine (optional)
2 tsp 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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