28 ounces frozen Potatoes (hash browns)
2 (15 ounce) cans corn, drained
1 (15 ounce) can cream corn
2 (14-1/2 ounce) cans vegetable broth
12 ounces evaporated milk
1 small onion, diced
2 cloves garlic, minced
1 tablespoon Dijon mustard
Add all ingredients to crockpot and stir. Cover and cook on low for four to six hours.
Super easy and yummy!! My kids scarfed it up!