Crockpot Chicken Corn Chowder

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