A comforting and flavorful corn chowder made effortlessly in a slow cooker.
Prepare the onion by peeling and finely chopping it.
Chopping the onion finely ensures it blends well into the chowder.
Add the chopped onion, frozen corn, frozen hash brown potatoes, and cooked ham to the slow cooker.
Layer the ingredients evenly for consistent cooking.
Pour in the whole milk and sprinkle in the dried parsley and ground black pepper.
Stir gently to combine the ingredients without breaking the potatoes.
Add the unsalted butter in small pieces on top of the mixture.
Distributing the butter evenly helps it melt uniformly.
Cover the slow cooker and set it to cook on low for 6 hours.
Avoid lifting the lid during cooking to maintain the temperature.
Once cooked, stir the chowder gently and serve hot.
Serve with a sprinkle of fresh parsley for a pop of color and flavor.
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