Crockpot Corn Chowder
- 2-1/2 cups milk
- 1 can creamed corn
- 1 can cream mushroom soup
- 1-3/4 cups frozen corn
- 1 cup frozen shredded hash browns
- ¼ cup bacon bits
- 1 large onion, chopped
- 2 T. butter
- 2 t. dried parsley flakes
- salt and pepper to taste
Combine all ingredients in a slow cooker. Cover and cook on low for 6 hours. 8 servings. Sometimes, I just cut up a couple potatoes on hand instead of buying hash browns. It’s just as good and cheaper.
Submitted by HBHW reader Susan S.
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