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½ cups 2% milk

1 can (14-¾ ounces) cream-style corn

1 can (10-¾ ounces) condensed cream of mushroom soup, undiluted

¾ cups frozen corn

1 cup frozen shredded hash brown potatoes

1 cup cubed fully cooked ham

1 large onion, chopped

2 teaspoons dried parsley flakes

2 tablespoons butter

Salt and pepper to taste

Optional: Crumbled cooked bacon and minced parsley

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1. Plug in a 3 quart slow cooker and add all ingredients to the base except for the bacon.

2. Cover the slow cooker with the lid and cook on low for six hours.

3. For the final step, transfer the chowder to bowls and garnish with crispy bacon crumbles and minced fresh or dried parsley.

How can enhance slow-cooker corn chowder?

Give it a smoky flavor with fresh grilled corn on the cob. Instead of hash browns, use fresh or frozen cubed potatoes (even sweet potatoes work)! Or add your favorite seasoning blend to give it a signature flavor.

How can you make corn chowder thicker?

If your corn chowder is a little thin after six hours, whisk together a quick slurry. This instant thickener can be made by dissolving a teaspoon of cornstarch or arrowroot powder in water or broth. Then, slowly add it to the slow cooker until your chowder is the consistency you desire.

What can you serve with slow-cooker corn chowder?

Serve this hearty chowder with a light salad or a dunkable hot sandwich. It also goes great with homemade biscuits or cornbread.