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Monday, August 6, 2012

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.


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