Menu Enter a recipe name, ingredient, keyword...


Creamed Chicken & Corn Soup


Google Ads
Rate this recipe 0/5 (0 Votes)


  • 12 oz. skinless, boneless chicken thighs
  • 1 26-oz. can condensed cream of chicken soup
  • 1 14.75-oz. can cream-style corn
  • 1 14-oz. 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



Step 1

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
Calories447, Total Fat (g)17, Saturated Fat (g)5, Monounsaturated Fat (g)2, Polyunsaturated Fat (g)1, Cholesterol (mg)90, Sodium (mg)2056, Carbohydrate (g)50, Total Sugar (g)11, Fiber (g)5, Protein (g)28, Vitamin C (DV%)16, Calcium (DV%)4, Iron (DV%)8, Percent Daily Values are based on a 2,000 calorie diet


You'll also love

Review this recipe

Lobster, Shrimp and Corn Stock Polenta with Corn and Thyme