1 ½cupsYukon Gold potatoesthickly sliced then quartered
1quartchicken stock
2cupscreamed corn
10.5ouncescream of chicken soup
salt & pepper
Instructions
Spray a slow cooker with no-stick cooking spray.
Add the chicken and sprinkle with salt and pepper.
Drain the corn if canned.
Add the celery, onion, and corn.
Add the chicken stock, creamed corn, and cream of chicken soup.
Cover and cook on low for 7 hours.
Shred the chicken and put the cover back on.
Cook for another hour.
Serve.
Notes
Storage:Carefully scoop the leftover corn soup into an airtight container with a tight-fitting lid. Refrigerate for up to five days.To reheat your leftovers, warm the chowder in the microwave until steaming hot again. If you have a lot of chowder left over and a few minutes for a little prep, put it in a saucepan over low heat on the stove until warmed to your liking.This doesn't freeze well.Tips:
Try to use Yukon Gold potatoes or another similar variety. Small red potatoes or round white ones work okay, too.
Higher starch potatoes, like russet potatoes, can sometimes fall apart in a soup, since they don't hold their shape as well.
If you decide to use russet potatoes be sure to peel them.
Don't experiment with sweet potato in this recipe—the taste wouldn't be right.
If using frozen corn, don't worry about thawing it before cooking—the crock pot will do that work for you.
After you remove the chicken to shred it, taste the soup. At this point, you can add additional salt or pepper if needed.