Creamy Corn and Chicken Soup

Ingredients 

 1 pound boneless skinless chicken breasts 

 4 cups low-sodium chicken broth or  

 4 cups corn kernels, fresh, or frozen, thawed 

 1 cup thinly sliced leeks white and pale green part only

 1 cup peeled and diced russet potato 

 1/2 cup dry white wine

 1 medium celery ribs, chopped 

 2 tablespoon Worcestershire sauce 

 1/2 teaspoon dried thyme 

 3/4 cup heavy cream      

  

  

         

                             

Directions  

 1. Place the chicken breasts in the a 4-6 qt. slow cooker. Add the broth, 

corn, leeks, potato, white wine, celery, Worcestershire sauce, and thyme. 

Stir well.

 2. Cover and cook on low for 5 hours, or until the meat is cooked through 

and the potato is tender.

 3. Transfer the chicken to a cutting board; cool for 5 minutes. Keep the 

slow cooker covered and on low. 

 4. Transfer the chicken breasts to a cutting board. Puree the remaining soup: 

use an immersion blender right in the cooker; or ladle the soup in batches into 

a large blender, cover, and blend until smooth, pouring the soup back into the 

slow cooker. Keep the slow cooker set on low.

 5. Chop the chicken into bite-size bits; stir these into the soup along with the 

cream. Cover and cook on low for 15 minutes to blend the flavors.