I guess it's a good thing that I've been posting crockpot recipes lately. I wasn't even aware there was such a thing as "Crocktober" but I like it! Crockpots are awesome and I fully stand behind supporting them 100%. I don't know what I do without mine and I really would love to get a few more - especially for holidays and entertaining guests.
This recipe is just a simple chowder and it is quick to put together and like most crockpot recipes, you just cover it and let it cook all day - that's the best part, right?! This soup is hearty and has lots of flavor. It's like a cross between corn chowder and potato soup. Yum!
What you need:
- 2 cans cream of celery soup
- 2 cups chicken broth
- 2 1/2 cups frozen corn, thawed
- 2 cans creamed corn
- 2 to 3 chicken breasts, cooked and shredded
- 2 to 3 russet potatoes, diced in 1-inch cubes with skin on
- 1 1/2 cups shredded carrots
- 1/2 yellow onion, diced
- 3 cloves minced garlic
- 1/4 cup fresh parsley, chopped
- 1 can (13 oz.) evaporated milk
- Cheddar cheese, for garnish
- Salt and pepper, to taste
- In your crockpot base, mix together celery soup and chicken broth.
- Add corn (frozen and canned), chicken, potatoes, carrot, onion, and garlic. Mix again.
- Cover and cook on low for 6 to 8 hours or on high for 4 hours OR until vegetables are tender. I prefer doing an hour on high and then low all day so the potatoes are tender.
- In the last 10 minutes of cooking, add parsley and evaporated milk. Salt and pepper to taste.
- Serve garnished with shredded cheddar cheese.
Recipe from A Kitchen Addiction
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