Creamed Corn and Chicken soup

This recipe was good. Not the most amazing thing I’ve ever had, but warm and creamy. I didn’t precook the carrots, but discovered that I should have. They were soft but still crunchy at the center. So, boil those. Take it from someone who knows. 🙂

Creamed Corn and Chicken Soup

12 ounces chicken
1 can cream of celery
1 can cream of chicken
1 tbsp granulated garlic
1 cup milk
2 cans corn
2 tbsp butter
1 cup chopped carrots
1 cup chopped onion
1 cup water

In a small saucepan, boil the milk, 1 can of corn, and butter til it’s soft. (Be careful. It boils over easily and makes a huge mess and then you have to start all over!!!!!) In a crockpot, stir together the cream of chicken and celery, the garlic, the carrots, the onion, the rest of the corn, and the water. Once the milk mixture is done,  mix that in as well.  Toss the chicken on top. Cook on high for 2-3 hours or on low for 7-8. Enjoy. Serve with garlic bread.


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