Creamed Chicken and Corn Soup

Prepare this hearty soup recipe in your slow cooker on those busy days when you don't have time to fuss with dinner. Sprinkle with bacon when serving.

Creamed Chicken and Corn Soup + enlarge image
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97 users rated this recipe an average rating of 4.0
Makes:
4 servings
Prep:
20 mins
Cook:
5 hrs to 6 hrs (low) or 2.5-3 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 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. 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.
  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 chopped chicken into soup in cooker. Sprinkle each serving with bacon. Makes 4 to 6 servings.

Nutrition Facts

(Creamed Chicken and Corn Soup)
    Per serving:
  • 447 kcal cal.,
  • 17 g fat
  • (5 g sat. fat,
  • 1 g polyunsaturated fat,
  • 2 g monounsatured fat),
  • 90 mg chol.,
  • 2056 mg sodium,
  • 50 g carb.,
  • 5 g fiber,
  • 11 g sugar,
  • 28 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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