Corn chowder just SOUNDS comforting. But trust me, it is one of the best things you will ever put in your stomach! It's buttery, hearty, and cheese - need I say more?! Ingredients: - 3/4 cup onion, diced - 1 tsp minced garlic - 3 Tbsp butter or margarine, divided - 4-6 inches Parmesan cheese rind - 2 cups fresh or frozen shredded hash brown potatoes - 1 cup diced, cooked ham - 1 can (15.25 oz) of whole-kernel sweet corn, drained - 1 can (15.25 oz) cream-style corn, undrained - 1 can (10 3/4 oz) cream of mushroom soup, undiluted - 2 1/2 cups half & half or milk - 1/2 tsp rubbed sage - salt & pepper to taste Directions: 1) Lightly brown the onions and garlic in 1 Tbsp of butter. 2) Combine onions, garlic, butter, Parmesan rind, hash brown potatoes, ham, corn, cream of mushroom soup, half & half, sage, salt, and pepper in a Crock-Pot. 3) Cover and cook on high 4-5 hours. 4) Fish out remaining Parmesan rind with a slotted spoon. 5) Enjoy!