Warm up for dinner tonight with this delicious Slow Cooker Creamy Chicken and Corn Chowder!
This post has been sponsored by Campbell’s®. All thoughts and opinions are my own.
As a kid, I still remember opening our pantry to find rows of Campbell’s® Condensed Soups ready to be served anytime a soup craving came over us. My parents would even pack them for our lunches at school, too.
It was simply a classic brand that was always in stock in our pantry.
We even collected all those soup labels at our school, too. Do you remember doing that as a kid?
I immediately connect Campbell’s Condensed Soups as a part of my childhood. I’m sure they probably were apart of yours, too.
For even more delicious recipes, head on over to Campbell’s Kitchen.
We still use them for our own meals and many times, they have become a go-to for quick comfort meals such as this Slow Cooker Creamy Chicken and Corn Chowder.
Can this recipe be made in a Ninja Foodi?
YES! This can be added to your list of Ninja Foodi Recipes, simply use the slow cooker function.
The nozzle will need to be moved to ‘vent’. It would then be cooked using the slow cooker setting on low for 8 hours.
This soup happens to be a favorite around our home; my husband and kids enjoy that light, subtle flavor and the warmth it brings on a cold, wintery day.
We also enjoy serving this on days when we have friends and family coming over. It’s the perfect way to enjoy some family time with a warm bowl of soup and a game night.
Why should you use Campbell’s® Condensed Cream of Chicken Soup?
By using Campbell’s Condensed Cream of Chicken Soup, it eliminates several ingredients—which leaves just the can of soup to add the creamy taste that you would find in corn chowder.
What do you need for Slow Cooker Creamy Chicken and Corn Chowder?
By using Campbell’s Condensed Cream of Chicken Soup, it eliminates several ingredients, which leaves just the can of soup to add the creamy taste that you would find in corn chowder.
- Campbell’s Condensed Cream of Chicken Soup
- Bacon
- Cooked Chicken
- Celery
- White Onion
- Corn
- Cream Style Corn
- Potatoes
- Chicken Broth
Tips to make the best Slow Cooker Creamy Chicken and Corn Chowder:
If you find that you prefer it to be a bit thicker after adding the Cream of Chicken Soup, simply whisk in about 1/2 Tbsp of Cornstarch.
Remember, though, that it does thicken up some as it sits. The Cream of Chicken Soup is going to give it the flavor that you will enjoy.
The additional salt and pepper can be added to taste; this amount will vary depending on if you use canned corn ingredients that have salt already added to them.
A bowl of Slow Cooker Creamy Chicken and Corn Chowder is perfect served with a warm slice of bread or baguette.
Now, are you ready for a bowl? It’s time to warm up and enjoy this Slow Cooker Creamy Chicken and Corn Chowder featuring Campbell’s Condensed Cream of Chicken Soup.
Slow Cooker Creamy Chicken and Corn Chowder
Ingredients
- 1 Cup Crumbled Bacon
- 1 Cup Cooked & Shredded Chicken
- 1 Celery Stalk Diced
- 1/4 Cup Diced White Onion
- 2 Cups Corn
- 2 Cups Cream Style Corn
- 2 Potatoes Quartered
- 4 Cups Chicken Broth
- 1 Can Campbell's Condensed Cream of Chicken Soup
Instructions
- Add bacon, chicken, celery, onion, corn, cream style corn, and potatoes to the 6-quart slow cooker.
- Pour in the chicken broth and stir to be sure all ingredients are covered.
- Cover and cook on low for 7-8 hours.
- In the final 30 minutes of cook time, remove the lid and use a potato masher to lightly mash the potatoes.
- Stir in the contents of the Campbell's Condensed Cream of Chicken Soup.
- Cover and cook on low for an additional 30 minutes.
- Serve.
Nutrition
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Comments & Reviews
Throw in some diced hatch green chilies for a kick.
That’s a GREAT idea!! Thanks for sharing that.
So I want to make this tomorrow in my ninja foodi. You said in the article for switching to pressure but this mentions slow cooker. What would be the time if you put in pressure cooker ninja foodi? I’m still new at the foodi cooking but I’ve made quite a few successful recipes so far.
Thx
When I do this one in the Ninja Foodi, I do the slow cooker setting, so you would use the pressure cooker lid, but the nozzle would need to be set to ‘vent’ and then it would slow cook per the instructions for the slow cooker.
If I were to do this as a pressure cooker recipe in the Ninja Foodi, I would cook it on high pressure for 4 minutes nozzle set to ‘seal’, do a natural release (don’t do anything) for 5 minutes after the 4 minutes is up, then quick release (open the nozzle) to let the steam out. Then, remove the lid and lightly mash the potatoes.
Could you freeze leftovers?
I haven’t tried that yet with this one, typically if it’s milk based like with the cream in the soup they do not hold up as well for freezer storage.
I have frozen recipes with cream soups in them and they freeze just fine it should be ok
Would I be able to thicken this with a second can of cream of chicken?
Yes, you could probably add 2, I’d start with 1 then add another if you prefer.
Made some moderation to this. I left out the bacon til the very end. I cut up one chicken breast into cubed size pieces. I did not cook it before hand. I put all the ingredients in like it says, but added 1/2 tsp of oregano, 1/2 top of thyme, one bay leaf, a small pinch of cayenne pepper, a sprinkle of garlic powder and salt and pepper to taste. Came out delicious. I cooked turkey bacon and sprinkled that on when I served it.