Corn Chowder

It's funny  that when I think of this recipe what come to mind are all those childhood thoughts of what fall was about. It was a time when I made plenty of drawings of Pilgrims and Indians and when Stone Soup was considered exotic to a young child's mind (and truly disgusting). Yes, even though Thanksgiving is still over a month away and we haven’t even had much of a fall harvest yet I believe all wonderful attributes of fall can be appreciated. Maybe you’re fortunate to live in a cooler state with the fall foliage in its full glory right now and corn stalks and pumpkins galore. Well either way if you live in a cooler climate with the crispness of fall and the beauty of the colorful leaves floating through the sky like a great masterpiece in action or dreaming of it like me you will enjoy this small token of fall.

Ingredients

• 2 1/2 cups milk
• 1 (14.75 ounce) can cream-style corn
• 1 (10.75 ounce) can condensed cream of mushroom soup, undiluted
• 1 3/4 cups frozen corn
• 1 cup frozen shredded hash brown potatoes
• 1 pkg. of fully cooked bacon
• 1 large onion, chopped
• 2 tablespoons butter or margarine
• 1/2 cup of matchstick carrots
• 2 teaspoons dried parsley flakes
• salt and pepper to taste

Directions

1. In a slow cooker, combine all ingredients. Cover and cook on low for 4- 6 hours.