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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 2016 Friends & Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Angela Franklin

Category:
Category:

Ingredients:  
Ingredients:  
12 ounces skinless, boneless chicken thighs
1- 26 ounce can condensed cream of chicken soup
1- 14 3/4 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
1/2 cup chopped celery (1 stalk)
1/2 cup water
2 slices bacon, crisp-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 setting for 5 to 6 hours or on high-heat setting for 2-1/2 to 3 hours.

Remove chicken from cooker; cool slightly. Chop chicken; stir chopped chicken into soup in cooker. Sprinkle each serving with bacon.

Number Of Servings:
Number Of Servings:
4-6

 

 

 

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