Campbell's Slow Cooker Corn Chowder
This is one of the more unusual Campbell's soup recipes out there, and it's really tasty! It's also really easy - just use your handy-dandy slow cooker, and your meal will make itself.
Cooking MethodSlow Cooker
Ingredients
- 10 3/4 ounce can Campbells cream of potato soup
- 10 1/2 ounce can single strength chicken broth
- 2 can creamed corn
- 2 chicken breasts
- 3 celery stalks, sliced thin
- 1 large onion, chopped
- 3 scallions (tops and bottoms), sliced
- 3 medium carrots, sliced
- 2 cloves garlic, smashed and minced
- 1/2 teaspoon thyme
- 1/4 cup minced parsley
- Salt and pepper, to taste
- 1 cup milk or cream
- 1 cup instant potato flakes
- 1/4 cup minced parsley
Instructions
- Put both soups, the corn, chicken, celery, onion, scallions, carrots, garlic, thyme, and salt and pepper into a slow cooker; cook on low setting for about 7 hours.
- Break apart the chicken and add the milk (or cream), potato flakes, and parsley.
- Adjust seasonings as necessary and serve warm.