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Thursday, October 2, 2014
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Martinsville Bulletin, Inc.
P. O. Box 3711
204 Broad Street
Martinsville, Virginia 24115
276-638-8801
Toll Free: 800-234-6575

CYBERSONIC - Click for Website
SLOW-COOKED CORN CHOWDER
Soups
Contributed by: Angel Wingfield
Ingredients:
  • 21â�„2 cups milk
  • 1 14.75-ounce can cream-style corn
  • 1 10.75-ounce can condensed cream of mushroom soup, undiluted
  • 13â�„4 cups frozen corn
  • 1 cup frozen shredded hash browns
  • 1 cup cubed, cooked ham
  • 1 large onion, chopped
  • 2 TBS butter or margarine
  • 2 tsp. dried parsley flakes
  • salt and pepper to taste
In a slow cooker, combine all ingredients. Cover and cook on low for six hours.
(This recipe was contributed as part of a "Cook of the Week" feature.)

 
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