Chicken, Crockpot, Soups, Chowders, and Stews

Campbell’s Crock-Pot Corn Chowder

Ingredients

  • • 1 can Campbell’s cream of potato soup
  • • 1 can single strength chicken broth
  • • 2 cans creamed corn
  • • 2 chicken breasts
  • • 3 celery stalks, sliced thin
  • • 1 large onion, chopped
  • • 3 scallions (tops and bottoms), sliced
  • • 3 medium carrots, sliced
  • • 2 cloves garlic, smashed and minced
  • • 1/2 teaspoon thyme
  • • salt and pepper, to taste
  • • 1 cup milk or cream
  • • 1 cup instant potato flakes
  • • 1/4 cup minced parsley
Directions

1. Put both soups, the corn, chicken, celery, onion, scallions, carrots, garlic, thyme, and salt and pepper into a Crock-Pot; cook on low setting for about 7 hours.

2. Break apart the chicken and add the milk (or cream), potato flakes, and parsley.

3. Adjust seasonings as necessary and serve warm.

Advertisements

Leave a Reply

Please log in using one of these methods to post your comment:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s