Chicken and Corn Chowder
This lovely soup will be a hit with the whole family. Serve with crusty bread rolls to dunk ?
Serving: 6
Ingredients
- 2 x 420g cans creamed corn
- 2Tbsp chicken stock powder
- 1tsp dried thyme
- 2 carrots, fine diced
- 3 celery sticks, sliced
- 1 large onion, diced
- 1 red capsicum, diced
- 1L warm water
- 2 cups of cooked shredded chicken
- 300ml cooking cream
- 200g diced bacon, fried crispy
Instructions
- Combine all ingredients in slow cooker except chicken, cream and bacon
- Cook on low for 4hrs
- Stir through cooking cream to combine well
- Add shredded cooked chicken and leave to heat through for an additional 30mins before serving.
Notes
- If you cannot get cooking cream which prevents splitting and you have to use regular cream instead, just add 1-2 tsps of cornflour to the cream prior to adding it to the slow cooker to prevent splitting when it’s added to the soup.
- Keep cut vegetables diced small to ensure they cook through to tender
- Cooked in 5L slow cooker
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