Slow Cooker Chicken and Corn Soup
About this Recipe
One of those simple dump and go recipes. Since you can use either frozen or fresh corn, this is a quick recipe idea for any time of year.
Ingredients
5m
Prep
4h
Cook
6
Servings
About this Recipe
One of those simple dump and go recipes. Since you can use either frozen or fresh corn, this is a quick recipe idea for any time of year.
Ingredients
Preparation
Step 1
Add the chicken, corn, potatoes, carrot, celery, onion, garlic, stock, and salt to a 6-quart slow cooker.
Step 2
Cover and cook on high for 4-5 hours, or low for 6-7, or until the vegetables are tender and the chicken is cooked through and easily shreddable with a fork.
Step 3
Uncover and move the chicken to a cutting board. Using an immersion blender, blend the soup for 5-10 seconds.
Alternatively, carefully, remove ½ to 1 cup of the vegetable and broth mixture to a blender. Cover, blend on high, then add back to the soup, stirring to combine. Note: Blending for just a few seconds will add a natural creaminess to the soup, while leaving the texture of most of the vegetables.
Step 4
Add the cream cheese to a medium bowl. Ladle in a few tablespoons of the hot soup, whisking to combine. Pour the cream cheese mixture into the soup.
Step 5
Shred the chicken. Add the chicken back to the soup along with the lemon juice, stirring until the cream cheese is well combined.
Step 6
Taste and add additional salt or lemon juice if desired.