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.
-

- Recipe byBetter Homes and Garde...
- Viewed 45 times



one moment, loading recipe.....