1 cup diced chicken or about 1 large can chunk chicken
1 can whole kernel corn, drained
1 cup chicken broth
1/4 cup diced red bell pepper
1 can chopped mild green chiles
1/8 teaspoon black pepper
1/2 teaspoon salt
1/4 teaspoon thyme
1 cup milk
Combine the soups, chicken, corn, chicken broth, bell pepper and
chile, salt, pepper, and thyme in a 4- to 6-quart crockpot. Cover
and cook on LOW for 4 to 5 hours. Add milk and cook for about 30
minutes longer, or until hot.
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