Thursday, April 29, 2010

Crockpot Corn Chowder

This recipe is a huge winner with my family. There is never any left! It goes really well with homemade rolls. I like to dip the bread in the soup...yum!

Crockpot Corn Chowder:

2 ½ cups milk
1 can (14 ¾ oz) cream style corn
1 can (10 ¾ oz) cream of chicken soup
1 ¾ cups frozen corn
2-3 cups frozen shredded hashbrowns
1 cup cubed fully cooked ham (or sausage)
1 large onion, chopped
2 tbsp butter
2 tsp dried parsley flakes
Salt & pepper to taste

In a slow cooker, combine all ingredients. Cover & cook on low for 6 hours. Print Friendly and PDF Pin It

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