Creamed Chicken and Corn Soup

Submitted by Trish 1915

"got this recipe from BHG.com over the weekend and made it last night (a double batch to freeze for another meal) BUT it is gone! The family loved it!!!!! I forgot to add the bacon but it didn't seem to matter. The only thing is you might want to add more chicken maybe a 1 lb."

 

• Ready In: 7hrs 5mins
• Ingredients: 10
• Yields: 1 cup
• Serves: 4-6

ingredients

• 12 ounces boneless skinless chicken thighs
• 1 (26 ounce) can condensed cream of chicken soup
• 1 (14 3/4 ounce) can cream-style corn
• 1 (14 ounce) can reduced-sodium chicken broth
• 1 cup chopped carrot (2 medium)
• 1 cup finely chopped onion (1 large)
• 1 cup frozen whole kernel corn
• 1⁄2 cup chopped celery (1 stalk)
• 1⁄2 cup water
• 2 slices bacon, crisp-cooked, drained, and crumbled

directions

1. Directions.
2. 1. In a 3-1/2- or 4-quart slow cooker, combine chicken, chicken soup, cream-style corn, chicken broth, carrot, onion, frozen corn, celery, and water.
3. 2. Cover and cook on low-heat setting for 7 to 8 hours or on high-heat setting for 3-1/2 to 4hours.
4. 3. Remove chicken from cooker; cool slightly. Chop chicken; stir chopped chicken into soup in cooker. Sprinkle each serving with bacon.

Reviews

[Marianneee]

This was sooo easy and soo good. There were no leftovers.

 

[Astorin]

This recipe is fabulous! I don't make it with bacon but it doesn't matter, it's delicious. Sometimes I use regular corn instead of creamed and substitute milk for the water. Both ways it is very yummy. Thank you for sharing this!