Creamed Chicken and Corn Soup
got this recipe from BHG.com over the weekend and made it last night (a double batch to freeze for another meal) BUT it is gone! The family loved it!!!!! I forgot to add the bacon but it didn't seem to matter. The only thing is you might want to add more chicken maybe a 1 lb.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 1
contains white meat
tree nut free
nut free
gluten free
contains red meat
shellfish free
contains dairy
- 1/2 cup water
- 1 can condensed cream of chicken soup
- 1 can cream-style corn
- 1 cup chopped carrot (2 medium)
- 1 cup frozen whole kernel corn
- 1 can reduced-sodium chicken broth
- 12 ounces boneless skinless chicken thighs
- 1 cup finely chopped onion (1 large)
- 1/2 cup chopped celery (1 stalk)
- 2 slices bacon, crisp-cooked, drained, and crumbled
- Carbohydrate 138.709114636694 g
- Cholesterol 303.412990654813 mg
- Fat 35.9348410617031 g
- Fiber 8.6400001001358 g
- Protein 86.5599150968214 g
- Saturated Fat 8.71898310512688 g
- Serving Size 1 1 cup, 4-6 serving(s) (1377g)
- Sodium 4044.91158926805 mg
- Sugar 130.069114536558 g
- Trans Fat 6.34864803707073 g
- Calories 1169 calories
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 7 to 8 hours or on high-heat setting for 3-1/2 to 4hours. 3. Remove chicken from cooker; cool slightly. Chop chicken; stir chopped chicken into soup in cooker. Sprinkle each serving with bacon.
