Creamed Chicken and Corn Soup

  • 12 oz. skinless, boneless chicken thighs

  • 1 26-oz. can condensed cream of chicken soup

  • 1 14.75-oz. can cream-style corn

  • 1 14-oz. can reduced-sodium chicken broth

  • 1 cup chopped carrot (2 medium)

  • 1 cup finely chopped onion (1 large)

  • 1 cup frozen whole kernel corn

  • ½ cup chopped celery (1 stalk)

  • ½ cup water

  • 2 slices bacon, crisp-cooked, drained, and crumbled

  • 1. In a 3-½- or 4-quart slow cooker, combine chicken, chicken soup, cream-style corn, chicken broth, carrot, onion, frozen corn, celery, and water.

  • 2. Cover and cook on low-heat setting for 5 to 6 hours or on high-heat setting for 2-½ to 3 hours.

  • 3. Remove chicken from cooker; cool slightly. Chop chicken; stir chopped chicken into soup in cooker. Sprinkle each serving with bacon. Makes 4 to 6 servings.

Creamed Chicken and Corn Soup photo

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