CORN CHOWDER
2 1/2 cups milk
1 can (10 3/4 oz.) cream of mushroom soup, undiluted1 package (10 oz. frozen corn)
1 cup cream style corn
1 cup frozen hash browns
1 cup diced cooked ham
3/4 cup chopped onion
2 tablespoons margarine or butter
Salt
Black pepper
Chopped parsley
Combine milk, soup, corn, potatoes, ham, onion and margarine in
Crock Pot Slow Cooker. Cover and cook on High 4 - 5 hours. Add salt
and pepper to taste. Garnish with parsley. Serve. Makes 8
servings.
Submitted by Cindy Duchateau, School Age Department
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