Potato/Corn Chowder Recipe

• 28 ounce potatoes, hashed brown with onions & peppers
• 30 ounce low sodium canned corn
• 15 ounce no-salt-added cream-style corn
• 2 ounce pimientos -- diced
• 12 ounce evaporated skim lowfat milk
• 8 ounce ham cubes
• 1 sm onion -- diced
• 2 clv garlic -- chopped
• 1 Tbsp. chives, freeze-dry
• 1 tsp lemon pepper
• 1 Tbsp. Dijon mustard
•     Add in all ingredients to a crockpot and mix well.
•     Cook on Low for 5 to 6 hrs or possibly High for 2 to 3 hrs.

Directions