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Creamed Chicken and Corn Soup Recipe

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This recipe for Creamed Chicken and Corn Soup, by , is from The Nichols Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Andreia Nichols
Added: Tuesday, January 13, 2009

Category:
Category:

Ingredients:  
Ingredients:  
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

Directions:
Directions:
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

Preparation Time:
Preparation Time:
20 min

 

 

 

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