Easy Corn Chowder with Campbell's Soup
Using soup to make more soup? Easy Corn Chowder with Campbell's Soup is one of those Campbell's soup recipes that you have to try to believe. Chicken and fresh veggies make this one of the tastiest slow cooker recipes around.
Cooking MethodSlow Cooker
Ingredients
- 1 10.75-ounce can Campbell's Cream of Potato Soup
- 1 10.5-ounce can low sodium chicken broth
- 2 cups homemade creamed corn, or 2 cans
- 2 chicken breasts, with skin and excess fat removed
- 3 celery stalks, thinly sliced
- 1 large onion, chopped
- 3 whole scallions, sliced
- 3 medium carrots, sliced
- 2 garlic cloves, smashed and minced
- 1/2 teaspoon fresh thyme
- Salt and pepper, to taste
- 1 cup skim milk or soy cream
- 1 cup organic instant potato flakes
- 1/4 cup parsley, minced
Instructions
- Put soup, broth, creamed corn, chicken, celery, onion, scallions, carrots, garlic, thyme, salt and pepper into a slow cooker.
- Cook mixture on low setting for roughly 7 hours.
- Break apart the chicken and add the skim milk (or cream), potato flakes and parsley. Adjust seasonings as necessary and serve warm.
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