Crock Pot Chicken Corn Chowder

By charlotteh371

Ingredients

• 3 C homemade cream of celery/mushroom or 2 (10.5 oz) cans reduced-sodium, reduced-fat cream of celery/mushroom condensed soups
• 2 C reduced-sodium chicken broth
• 2 1/2 C frozen corn, thawed
• 2 (14 oz) cans cream-style corn
• 1 1/2 lbs cooked chicken, shredded
• 1 1/2 C diced potatoes with skin on
• 1 1/2 C carrots, shredded
• 1/2 C onion, chopped
• 3 cloves garlic, minced
• 1/4 C fresh parsley, chopped
• 1 (13 oz) can evaporated milk
• reduced-fat cheddar cheese, for garnish
• salt and pepper to taste

Preparation

Step 1

1.In a 6 quart crock pot, stir together soups and broth until blended. Add in corn, chicken, potatoes, carrots, onion, and garlic. Stir until well-combined.
2.Cover and cook on low for 5-6 hours (or high 3-4 hours) or until vegetables are tender. During the last 10 minutes of cooking, stir in parsley and evaporated milk.
3.Serve with shredded cheese.