Creamed Chicken and Corn Soup

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9 users rated this recipe an average rating of 3.5
  • Makes: 4 servings
  • Prep: 20 mins
  • Cook: 5 hrs to 6 hrs (low) or 2-1/2 to 3 hours (high)
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Creamed Chicken and Corn Soup
Ingredients
12
ounces skinless, boneless 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 carrots (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. In a 3-1/2- or 4-quart slow cooker combine chicken, soup, cream-style corn, broth, carrots, onion, corn, celery, and the water.
  2. Cover and cook on low-heat setting for 5 to 6 hours or on high-heat setting for 2-1/2 to 3 hours.
  3. Remove chicken from cooker; cool slightly. Chop chicken; stir into soup mixture. Sprinkle each serving with bacon.
Nutrition Facts (Creamed Chicken and Corn Soup)
    Per serving:
  • 447 kcal cal.,
  • 17 g fat
  • (5 g sat. fat,
  • 90 mg chol.,
  • 2056 mg sodium,
  • 50 g carb.,
  • 5 g fiber,
  • 28 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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