This post contains affiliate links.
In this household, October is soup month. I have so many recipes that I want to try, experiments that I want to involve myself in, as well as an overabundance of pantry goods that could stand a bit weeding. I’ve gone crazy over corn these past couple of days, having made a variety of recipes containing it as an ingredient, and I am absolutely in love. This is an easy one to put together, hearty and filling, and so is appropriate for an evening meal along with a side salad and crusty roll of bread. There’s nothing in here that the kids won’t like, so it’s family friendly as well. What a lovely pot of comforting warmth.
Slow Cooker Corn and Chicken Chowder
1 lg. (.75-1 lb.) boneless, skinless chicken breast
1 medium yellow onion, diced
3 medium carrots, sliced
3 ribs celery, sliced
1 10.5-oz. can Cream of Chicken Soup
16 oz. homemade chicken broth
2 14.75-oz. cans Creamed Corn
¼ c. chopped fresh parsley
¼ c. chopped fresh chives
¼ t. smoked paprika
1/2 t. dried basil
½ t. dried minced onion
¼ t. Montreal Steak Seasoning (yes, that
stuff makes everything better)
1/8 t. seasoned pepper
In the bottom of a 6-quart slow cooker,
combine chicken and vegetables. In a large mixing bowl,
whisk together soup, broth, corn, fresh herbs, and seasonings. Pour mixture
over vegetables. Cover and cook on low for 8 hours until chicken is tender
enough to shred.
Shred chicken, and serve topped with additional chopped chives and/or parsley.
