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Slow-Cooked Corn Chowder

Here is one recipe from an article called ” Corn-ucopia of Choices “. Check out the article for more corn recipes.

Slow-Cooked Corn Chowder

2-1/2 cups 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 tablespoons butter
2 teaspoons dried parsley flakes
Salt and pepper to taste

In a slow cooker, combine all ingredients. Cover and cook on low for 6 hours. Yield: 8 servings (2 quarts).(Recipe courtesy of “Best of Country Slow Cooker Recipes, Volume 2”)


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