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Creamy Slow Cooker Chicken Corn Soup
"Slow cooker corn soup makes an easy meal for weeknights! It cooks up mostly unattended until you’re ready to serve it up for dinner. It’s a hearty and satisfying soup, perfect for a cool fall or winter evening. "
Corn: You can use yellow or white shoepeg corn that’s frozen or fresh. While fresh corn is great when available, I keep things simple and use a 10-ounce bag of frozen corn.
Chicken: Use thawed chicken breast, thigh, or tenders. If they are thick or quite large, it’s a good idea to trim them into smaller pieces. Choose boneless, skinless chicken breasts or thighs to save time.
Potatoes: I prefer making this corn soup recipe with Yukon gold potatoes or red potatoes. Half and half: If you like a richer creamier soup, use heavy cream
Broth: Use store-bought or homemade broth or bone broth.
Bay leaf: These are added to the soup for flavor but should be discarded after cooking. They wouldn’t taste good if eaten and can actually be uncomfortable to swallow.
Aromatics and vegetables: Starting soups with this combination makes soups more flavorful. You will need onion, celery, carrots, and garlic.
Dried seasonings: Weeknight soups are easier with dried spices you probably already have in the pantry. This soup uses garlic powder, oregano, basil, thyme, paprika, and poultry seasoning.
For a creamy soup: You will be adding Velveeta cheese, half and half, and cornstarch.
Serves8 Large bowls
Cooking Time4 min
Slow Cooker Time LOW4 min
Cooking MethodSlow Cooker
Cooking Vessel Size6 quart slow cooker
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