12 March 2009

This recipe came from bhg.com.  I have been wanting to expand my repertoire of slow cooker soups, so I thought I would give it a try.  I changed a few things about it as I was making it.  Here is how I made it.

Creamed Chicken and Corn Soup

16  oz. cooked chicken breast, cubed
2  10.5 oz. cans condensed cream of chicken soup
1  14.75 oz. can cream-style corn
2  cups reduced-sodium chicken broth
2  cups chopped carrot 
1  cup finely chopped onion 
½ tsp celery salt
1  15 oz. can whole kernel corn (or 1 cup frozen)

In a 3 ½ or 4 quart slow cooker, combine chicken, chicken soup, cream-style corn, chicken broth, carrot, onion, celery salt, and corn.  Cover and cook on low for 5 to 6 hours or on high for 2 ½  to 3 hours.

Makes 4 to 6 servings.

Note: If you prefer, you can put raw chicken breasts into the soup instead of cooked. When done, take them out and chop them and put them back into the soup before serving.

So after cooking it on low for 6 and a half hours, the carrots were still quite firm and the onions weren't as soft as I would have liked (I didn't mind them, but I knew Jim would.)  And it just wasn't what I had been expecting.  I expected it to be more of a chowder.  In fact, I thought it was called a chowder and didn't realize it is termed a soup until I looked at it now to blog about it.  I'm not sure why I thought it was a chowder; I think it may be because of the picture on the website.  It looks thick like a chowder.  So that's what I was expecting, but it was definitely more of a soup.  I tried stirring in some corn starch, but that didn't seem to help.  Maybe because it has to come back up to a boil for the corn starch to thicken it?  I don't know.  But since the carrots and the onions weren't done, I decided to let it cook a while longer.  Unfortunately, we didn't have time to wait for it.  We had a meeting at church, so I left it simmering in the crock pot and we hit Subway on our way to church.  By the time I got home (long meeting!), the carrots and onions were more to my liking, even though the soup as a whole hadn't thickened up very much.  I refrigerated it overnight and took it to church on Wednesday for our Lenten meal which happened to be a soup night.  It turns out that refrigerating it and letting the ingredients meld a bit really helped to thicken it up.  It ended up much more chowder-like.  

So, I'm not really sure I will make this again.  If I could figure out a way to make it thicker so I could serve it the day I made it, I probably would because it was pretty good. But I'm not really sure how to do that.  Maybe I'll try it again someday.

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