Ingredients

• 3 cups milk
• 2 (14.75 oz) cans cream-style corn
• 2 (10.75 oz) cans condensed cream of mushroom soup
• 2 (4 oz) cans chopped green chiles
• 2 cups frozen corn
• 2 cups frozen shredded hash brown potatoes
• 2 cups cubed cooked ham
• 1 large onion, chopped
• 2 Tbs butter
• 2 Tbs hot sauce
• 2 tsp dried parsley
• 1 tsp chili powder
• salt and ground black pepper to taste

Directions

• Step 1
  Stir milk, cream-style corn, cream of mushroom soup, chopped green chiles, frozen corn, hash brown potatoes, ham, onion, butter, hot sauce, parsley, and chili powder in a slow cooker. Season with salt and black pepper.

• Step 2
  Cover and cook on High for 4 hours or on Low and for 6 hours.

Cook’s Note

I love to make this with bacon. I take 1 pound of bacon and brown, then crumble into the chowder towards the end.