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:
- 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