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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 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
  • 1/4 cup minced parsley
  • 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 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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How much milk, potato flakes and parsley, please

Hello! The recipe has been updated with the amounts for these ingredients. Sorry for the inconvenience, and enjoy! -Kristin, Editor for RecipeLion.com

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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