Corn Chowder in the Slow Cooker

2 (14.75 oz) cans creamed corn
1 (10 3/4 oz) condensed cream of mushroom soup
2 1/2 cups milk
1 c. diced ham
2 c. frozen southern style hash browns (the cubed ones) OR 3 russet potatoes cubed
2 T. butter
1/2 c. onion (I use 2 T. dried chopped onion)
salt and pepper to taste
shredded cheese (optional)



Place creamed corn, cream of mushroom soup, and milk in a crock pot.  Whisk until soup is well blended into the mixture.
Add remaining ingredients to crock pot and stir well.
Cook on low for 4 to 5 hours, stirring occasionally.  You can add more milk if needed when finished cooking to reach desired thickness.