"After all the trouble you go to, you get about as much actual "food" out of eating an artichoke as you would from licking 30 or 40 postage stamps."--Miss Piggy

Creamed Chicken and Corn Soup Recipe

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This recipe for Creamed Chicken and Corn Soup, by , is from 'Cooking With Harmony' 2nd Edition, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Melinda Fitzsimmons
Added: Monday, March 9, 2009

Category:
Category:

Ingredients:  
Ingredients:  
12 oz. boneless skinless chicken thighs,
1 (26 oz.) can condensed cream of chicken soup,
1 (14 3/4 oz.) can cream-style corn,
1 (14 oz) can chicken broth,
1 cup chopped carrot,
1 cup finely chopped onion,
1 cup frozen whole kernel corn,
1/2 cup chopped celery,
1/2 cup water,
2 slices bacon (cooked, drained, and crumbled)

Directions:
Directions:
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. Cover and cook on low heat for 7-8 hours or on high for 3-4 hours. Remove chicken from cooker, chop, then stir into soup. Sprinkle with bacon.
İRecipezaar

Number Of Servings:
Number Of Servings:
4-6
Preparation Time:
Preparation Time:
5 minutes
Personal Notes:
Personal Notes:
Granddaughter of Iola Miller

 

 

 

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