I am switching things up a bit and having this chowder tonight instead of when listed on my weekly menu. It feels more like a chowder night than a swiss steak night.
Not sure why. It just does.
2 1/2 cups milk
1 can (14 3/4 ounces) cream style corn
1 can (10 3/4 ounces) condensed cream of mushroom soup, undiluted
1 3/4 cup 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 Tbsp. butter
Salt and pepper to taste.
In a 3-quart slow cooker, combine all ingredients. Cover and cook on low for 6 hours.
Or you can do what I am doing tonight.
I am dumping everything in a big pot and heating it up to boiling then cooking it over med-low heat for 2 hours - or until everyone gets home for supper. Whichever comes first.
I have cooked it both ways - and it has always been good!
We are having this tonight along with warm, flaky biscuits with butter and jelly.
And after washing all the bowls and spoons, I will go downstairs and and whip-up on my entire family in Wii tennis!
I love talkin' smack!