Recipe - Crock Pot Chicken Corn Chowder

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Say that name fives times fast. I thought about just naming it "the C soup," but that's not very descriptive.

Anyway.

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.

Pair this soup with my Grinder Salad or Cranberry Chicken Salad!

Here's my modified version!

Crock Pot Chicken Corn Chowder

Ingredients

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 teaspoon black pepper
1 teaspoon garlic powder
1 8oz block cream cheese, room temperature
1 cup shredded cheddar

Directions

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 ⅔ cup cheddar. Stir well to incorporate cheeses into soup.

Serve with remaining cheddar topping each bowl. I served ours with grilled cheese sandwiches!