Creamed Chicken and Corn Soup

By Jahel

Ingredients

• 12 ounces skinless and boneless chicken thighs
• 1 26 ounce can condensed cream of chicken soup
• 1 14.75 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
• ½ cup chopped celery (1 stalk)
• ½ cup water
• 2 slices bacon, crisp-cooked, drained, and crumbled

Details

Level of difficulty Average
Cost Average budget

Preparation

Step 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.

Step 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.

Step 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.