MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Creamed Chicken (Turkey) Corn Soup
 Categories: Crockpot
      Yield: 4 Servings
 
     12 oz Leftover chicken or turkey
      1 cn Cream of chicken soup
  8 1/2 oz Cream style corn
      7 oz Chicken broth
    1/2 c  Carrot, chopped
    1/2 c  Onion, finely chopped
    1/4 c  Celery, chopped
    1/2 c  Frozen whole kernel corn
    1/4 c  More chicken broth (omit)
      2 tb Instant potatoes (maybe)
 
  In 3 1/2 quart slow cooker combine soup, corn, broth, chopped
  vegetables and frozen corn.
  
  Cover and cook on low for 5 - 6 hours on low or 2 1/2 - 3
  hours on high.
  
  If using leftover already cooked poultry, cube meat into 1 inch cubes
  and add to soup the last half hour.
  
  If soup is too thin - add more instant potatoes to see if the soup
  will thicken as much as you want.
  
  I used bacos as a garnish.
  
  This recipe was half of the original recipe.  Made 4 good sized
  servings.
  
  Needed some salt and pepper.  Maybe a sprinkle of  cheddar cheese
  along with the bacos as a garnish.
  
  Variation of recipe from bgh recipes.
  
  This is a nice use for leftover poultry.  If you wanted to start with
  fresh poultry - it should be added at the very beginning, cooked until
  done, cooled, cubed and placed back in to the soup.
  
  I will make this again.
 
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