Say that name fives times fast. I thought about just naming it “the C soup,” but that’s not very descriptive.
Yesterday just kind of called for soup. I had a few different things that probably would have been a little bit more convenient to make for dinner, but nope. When it’s drizzling and 35 degrees in south Mississippi, only a good, hearty soup will do.
I recently found this recipe for Potato Soup from Paula Deen…it looked amazing and really easy, but I thought it just kind of needed something extra to make it a full meal. So, I played around with the ingredients a little bit, added and took away, until it was where I wanted it. And man, did it turn out wonderfully! This will definitely make its way into our dinner rotation, especially during winter…it’s perfect for a cold night.
Here’s my modified version!
Crock Pot Chicken Corn Chowder
1 Rotisserie Chicken, meat removed and shredded
(Sidenote: This is one of my absolute favorite shortcuts lately! Per pound, there is very little difference in the price of rotisserie chicken vs. buying it as a boneless, skinless chicken breast. It’s already cooked and tastes so much better than anything I could make!)
1 16oz bag frozen shredded hash browns (not thawed)
1 can Cream of Chicken Soup
3 cups chicken broth (I made mine from chicken bullion, but you could definitely use canned…just use about 2 cans.)
1 14.5 oz can whole kernel corn, undrained
1 tsp black pepper
1 tsp garlic powder
1 8oz block cream cheese, room temperature
1 cup shredded cheddar
In a Crock Pot, combine chicken, hash browns, soup, broth, corn, and seasonings. Mix well. Cook on low for 4 hours.
About 15 minutes before serving, add in cream cheese (broken into spoonfuls) and 2/3 cup cheddar. Stir well to incorporate cheeses into soup.
Serve with remaining cheddar topping each bowl. I served ours with grilled cheese sandwiches!
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