Recipe for SLOW-COOKED CORN CHOWDER - Martinsville Bulletin

SLOW-COOKED CORN CHOWDER
Soups
Contributed by: Angel Wingfield
Ingredients: 21â�„2 cups milk 1 14.75-ounce can cream-style corn 1 10.75-ounce can condensed cream of mushroom soup, undiluted 13â�„4 cups frozen corn 1 cup frozen shredded hash browns 1 cup cubed, cooked ham 1 large onion, chopped 2 TBS butter or margarine 2 tsp. dried parsley flakes salt and pepper to taste
In a slow cooker, combine all ingredients. Cover and cook on low for six hours.
(This recipe was contributed as part of a "Cook of the Week" feature.)