Tuesday, March 8, 2011

Corn Chowder in the Crock Pot

Corn Chowder in the Slow Cooker

* 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)
* 2 Tbsp butter
* salt and pepper to taste

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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