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Corn Chowder in the Slow Cooker


  • Author: Laura

Ingredients

Scale
  • 2 (14.75 oz) cans creamed corn
  • 1 (10 3/4 oz) condensed cream of mushroom soup
  • 2 1/2 cups skim milk
  • 1 cup diced ham
  • 2 cups frozen southern style hash browns (the cubed typed, I use the o’brien version)
  • 2 Tbsp butter
  • salt and pepper to taste

Instructions

  1. Place creamed corn, cream of mushroom soup, and milk in a crock pot.  Whisk until soup is well blended into the mixture.
  2. Add remaining ingredients to crock pot and stir well.
  3. Cook on low for 4 to 5 hours, stirring occasionally.  You can add more milk if needed when finished cooking to reach desired thickness.
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