Corn Soup

Makes: 4 to 6 servings

Prep 20 minsCook 5 hrs to 6 hrs  (low) or 2-1/2 to 3 hours (high)
Ingredients

• 12
  ounces skinless, boneless chicken thighs
• 1
  26 ounce can condensed cream of chicken soup
• 1
  14 3/4 ounce can cream-style corn
• 1
  14 ounce can reduced-sodium chicken broth
• 1
  cup chopped carrots (2 medium)
• 1
  cup finely chopped onion (1 large)
• 1
  cup frozen whole kernel corn
• 1/2
  cup chopped celery (1 stalk)
• 1/2
  cup water
• 2
  slices bacon, crisp-cooked, drained, and crumbled
  
  
  In a 3-1/2- or 4-quart slow cooker combine chicken, soup, cream-style corn, broth, carrots, onion, corn, celery, and the water.
  Cover and cook on low-heat setting for 5 to 6 hours or on high-heat setting for 2-1/2 to 3 hours.Remove chicken from cooker; cool slightly. Chop chicken; stir into soup mixture. Sprinkle each serving with bacon.