Campbell’s Crock-Pot Corn Chowder

Description

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 Crock-Pot, and your meal will make itself.

Serves: 6

Ingredients

• 1 can Campbell’s cream of potato soup

• 1 can single strength chicken broth

• 2 cans 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

• salt and pepper, to taste

• 1 cup milk or cream

• 1 cup instant potato flakes

• 1/4 cup minced parsley

Instructions

1. Put both soups, the corn, chicken, celery, onion, scallions, carrots, garlic, thyme, and salt and pepper into a Crock-Pot; cook on low setting for about 7 hours.

2. Break apart the chicken and add the milk (or cream), potato flakes, and parsley.

3. Adjust seasonings as necessary and serve warm.