Creamy Chicken and Corn Soup

Photo courtesy Taste of Home

   This was my experiment last weekend and it worked out quite well. Corn is the one veggie everybody seems to like and the ingredients were simple things I had in the kitchen. Yeah, sometimes it's called making use of what you got, but it's even better when it turns out good. With the cool weather lately, warm soup is really good.

Creamy Chicken and Corn Soup
2 large boneless skinless chicken breast, finely chopped in bite size pieces
2 cans cream of chicken soup
1 can chicken broth (or 2 chicken bouillon cubes dissolved in 1-3/4 cup hot water)
1/2 cup carrot, chopped fine
2 medium potatoes (or turnips), chopped in small cubes
1/2 cup onion, chopped fine
2 cans corn (whole, creamed or combo)
1/2 cup celery, chopped fine (1 stalk)
1/2 tsp. salt
1/2 tsp. white pepper
bay leaf
1/2 tsp. powdered mustard
Toppings-
crumbled bacon
shredded cheddar or Swiss

Combine all ingredients in large slow cooker. Cook on low for 5 to 6 hours, or high 2-1/2 to 3 hours. Serves 6.

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