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Creamed Chicken and Corn Soup

Makes: 4 to 6 servings
Prep 20 mins Cook 5 hrs to 6 hrs  (low) or 2-1/2 to 3 hours (high)
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)
  • Servings Per Recipe 4,
  • cal. (kcal) 447,
  • Fat, total (g) 17,
  • chol. (mg) 90,
  • sat. fat (g) 5,
  • carb. (g) 50,
  • fiber (g) 5,
  • pro. (g) 28,
  • sodium (mg) 2056,
  • Percent Daily Values are based on a 2,000 calorie diet

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