Crockpot Corn Chowder

This may sound like a winter meal, but it’s equally delicious as a light summer supper.

Try making it with fresh corn in the summer for an extra delicious treat. Just bake up a batch of biscuits or make some toast and dinner is done. Of course a side salad with some fresh tomatoes and cucumbers from the garden doesn’t hurt either.

Leftovers freeze really well. But who are we kidding. This soup is so delicious we have yet to see leftovers.

Tip: If you’d rather not use cream of mushroom soup from a can, try making a batch of this “cream of anything” instead.

Slow Cooker Corn Chowder

Slow Cooker Corn Chowder


  • 1 cup frozen hash browns with peppers and onions
  • 1 cup cooked ham, diced
  • 1 pkg (10 oz) frozen corn
  • 1 can (10 oz) cream of mushroom soup
  • 2 to 2 1/2 cups milk
  • salt and pepper to taste


  1. Put all ingredients in crockpot and stir to combine. Set heat to Low and cook for 5 to 7 hours. Add more salt and pepper if desired.