This is my go-to soup recipe for soup luncheons or cold Saturdays. It's super easy to make (no pun intended!) and serves a crowd. The shredded hash brown potatoes make this soup so thick and hearty, no one would ever guess that it's low fat!
5 cups skim milk
2 cans creamed corn
2 cans 98% fat free cream of mushroom soup
3 1/2 cups frozen corn
1 bag (32 ounce) frozen shredded hash browns
2 cups cubed ham
1 small bag frozen chopped onions
4 teaspoons dried parsley
salt and pepper to taste
Dump all ingredients into a large slow cooker. Cook on low for 8 hours and serve!