Slow Cooker Amish Corn Chowder

There’s something wonderful about coming home to a slow cooker bubbling away with a hearty chowder. This cozy corn chowder has just enough heat to wake up the flavors without overwhelming anyone at the table. My family loves that little kick, but you can easily tame it down—this recipe is wonderfully flexible. Feel free to tweak it to suit your own kitchen mood.

Ingredients

• 3 cups milk
• 2 (14.75-ounce) cans cream-style corn
• 2 (10.75-ounce) cans condensed cream of mushroom soup
• 2 (4-ounce) cans chopped green chiles
• 2 cups frozen corn
• 2 cups frozen shredded hash brown potatoes
• 2 cups cooked ham, cut into small cubes
• 1 large onion, chopped
• 2 tablespoons butter
• 2 tablespoons hot sauce
• 2 teaspoons dried parsley
• 1 teaspoon chili powder
• Salt and freshly ground black pepper, to taste

Instructions

1. Add the milk, cream-style corn, cream of mushroom soup, green chiles, frozen corn, shredded hash browns, ham, and onion to your slow cooker.
2. Stir in the butter, hot sauce, parsley, and chili powder. Season with a pinch of salt and a few grinds of black pepper.
3. Cover and cook on High for about 4 hours, or let it gently simmer on Low for roughly 6 hours, until everything is creamy, tender, and wonderfully fragrant.