This classic corn chowder is made in a slow cooker and comes with a kick. My family likes a little spice, and this sure does it. Of course, you can make it without the spicy stuff and still get a really good chowder. Play with the flavors and create your own version.
Ingredients
- 3 cups milk
- 2 cans cream-style corn , 14.75 ounce
- 2 cans condensed cream of mushroom soup , 10.75 ounce
- 2 cans chopped green chiles , 4 ounce
- 2 cups frozen corn
- 2 cups frozen shredded hash brown potatoes
- 2 cups cubed cooked ham
- 1 large onion , chopped
- 2 tablespoons butter
- 2 tablespoons hot sauce
- 2 teaspoons dried parsley
- 1 teaspoon chili powder
- salt and ground black pepper to taste
Instructions
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1
Stir milk, cream-style corn, cream of mushroom soup, chopped green chiles, frozen corn, hash brown potatoes, ham, onion, butter, hot sauce, parsley, and chili powder in a slow cooker. Season with salt and black pepper. Cover and cook on High for 4 hours or on Low and for 6 hours.
Nutrition Facts
Per serving
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