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Campbell's Slow Cooker Corn Chowder

(2 Votes)


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.

Serves: 6

  • 10 3/4 ounces can Campbells cream of potato soup
  • 10 1/2 ounces 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
  1. 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.
  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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What size can of cream corn? Please give weight of chicken...I have some very large chicken breasts!

normat-I am almost sure the corn would be a (15.25 oz) size. In the decades past it was always referred to as #303 can until the sizes were reduced. Formerly a 16 oz can.

Andrea, We have updated the recipe to include the measurements for the soup cans. If you want to make a larger batch, you can use one of the larger cans. -RecipeLion Editors

This sounds very good and I plan to make it this week, however I'm not sure what size can of chicken broth...14 oz or the larger 3lb can? I assume the larger can?

This is very simliar to my recipe for corn chowder. Very good and tastes good on a cold evening.


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