Summer time for me is one of those times of the year where I just really don’t feel like cooking. I do almost anything to avoid turning on the stove. When this happened, I fell in love with my slow cooker, turn it on and leave it be! It also became my favourite way to make soup, which this one can also double as a dip. This is an adapted version of so many recipes and a few years of trying to figure out my favourite soup from Grandma Lee’s in Saskatoon, that I used to get in my early 20’s when I worked in a law firm. Today’s Foodie Friday is Cheesy Chicken Chowder.
5 Ingredients.. yup quick and easy! You’re welcome!
1lb of cooked chicken breast. I boil them first to make them easy to shred
2 Cans of undrained stewed tomatoes
1 Can of Cheese Soup
1 C. of Frozen Corn
Now you can start cooking there or like me, you can add a few more veggies, I eyeball amounts but I like to add celery, mushrooms, peppers, and spinach. I also like to add a lot of spices but depending on who’s eating, I may not include some, feel free to add your own.
Step 1: Add all ingredients into your Slow Cooker except the Shredded Cheese, which will be added last!
Step 2: Cover and cook on low heat for 4-5 hrs or on high for 2hrs. Sprinkle each serving with shredded cheese. Makes roughly servings.
I like to eat it as is with a soft fresh baked buttered bun for dipping, however this tastes amazing in a sourdough bread bowl or I then used to eat it as left overs as a dip with nacho chips, or could use bread sticks.
Happy Friday! Good Eats!
ps.. image below is not how soup looks but is very similar!