Slow Cooker Ham Corn Chowder
Frozen hash browns, corn, cooked ham, and cream soup make this an easy dump-and-stir meal for practicing slow cooker skills. Hash browns with peppers and onions add flavor without requiring extra chopping.
Yield: About 4–6 servings
Cooking method: Slow cooker
Ingredients
- 1 cup frozen hash browns with peppers and onions
- 1 cup cooked ham, diced
- 1 package (10 ounces) frozen corn
- 1 can (10 to 10 1/2 ounces) condensed cream of mushroom soup or homemade
- 2 to 2 1/2 cups milk
- Black pepper, to taste
- Salt, if needed
Directions
- Add the frozen hash browns, diced ham, frozen corn, condensed soup, and 2 cups milk to the slow cooker.
- Stir until the condensed soup is evenly mixed with the milk.
- Cover and cook on Low for 5–7 hours.
- Stir the chowder near the end of cooking.
- Add up to 1/2 cup additional milk if the chowder is thicker than you prefer.
- Taste before adding salt because the ham and condensed soup may already contain plenty.
- Season with black pepper and serve warm.
Easy Substitution: Replace the ham with diced cooked chicken for a chicken and corn chowder. For a from-scratch version using potatoes and a milk-and-flour base, try the Chicken Potato Corn Chowder.