Crockpot Chicken Corn Chowder

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!

(Print)
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

Directions:

1. In your crockpot base, mix together celery soup and chicken broth.
2. Add corn (frozen and canned), chicken, potatoes, carrot, onion, and garlic. Mix again.
3. 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.
4. In the last 10 minutes of cooking, add parsley and evaporated milk. Salt and pepper to taste.
5. Serve garnished with shredded cheddar cheese.

Recipe from A Kitchen Addiction

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