Soups

Crock Pot Chicken Corn Chowder

793

There are few things better than a big bowl of piping hot soup on a cold, blustery day. This is especially true of creamy soups loaded with meat, vegetables, and lots of flavor that fill you up. This chicken corn chowder meets all of those qualifications. Plus, it’s made in the crock pot so you can have the tantalizing aroma of the chowder filling your house all day!

12
3 C homemade cream of celery/mushroom or 2 (10.5 oz) cans reduced-sodium, reduced-fat cream of celery/mushroom condensed soups
2 C reduced-sodium chicken broth
2 1/2 C frozen corn, thawed
2 (14 oz) cans cream-style corn
1 1/2 lbs cooked chicken, shredded
1 1/2 C diced potatoes with skin on
1 1/2 C carrots, shredded
1/2 C onion, chopped
3 cloves garlic, minced
1/4 C fresh parsley, chopped
1 (13 oz) can evaporated milk
reduced-fat cheddar cheese, for garnish
salt and pepper to taste
In a 6 quart crock pot, stir together soups and broth until blended. Add in corn, chicken, potatoes, carrots, onion, and garlic. Stir until well-combined. Cover and cook on low for 5-6 hours (or high 3-4 hours) or until vegetables are tender. During the last 10 minutes of cooking, stir in parsley and evaporated milk. Serve with shredded cheese.
Nutritions

Calories
746

Sodium
621mg
25% DV

Fat
39g
60% DV

Protein
17g
35% DV

Carbs
14g
4% DV

Fiber
4g
17% DV