Food Friday: Slow-Cooked Corn Chowder

This recipe comes from one of the Quick Cooking magazines in my file! It is so easy and very tasty!

Slow-Cooked Corn Chowder
2 1/2 cups milk
1 can (14 3/4 oz) cream-style corn
1 can (10 3/4 oz) cream of mushroom soup
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 or margarine
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.

I usually add a little more potatoes and ham than the recipe calls for.

Enjoy!