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  • Tips From Pips

Squash & Corn Crock Pot Soup

Updated: Dec 15, 2022


Ingredients:

  • 4 Cups fresh corn from the cob (4 cobs)

  • 1 large yellow squash

  • 2 Cups milk

  • 1 Cup ½ & ½

  • 1 Can Evaporated Milk

  • 1 Can cream of chicken soup

  • 4 T garlic minced

  • 1 small Vidalia onion

  • 2 T Basil

  • Salt, pepper (to taste)

  • 1 Cup sour cream (added at end)

Directions:


1. Slice the corn off the cobs and add to crockpot.

2. Cut squash into ½” chunks and add to the crockpot.

3. In a separate bowl mix together the milk, 1/2 & 1/2, evaporated milk, cream of chicken soup, garlic, basil and salt & pepper. Pour over the corn and squash in the crockpot.

4. Chop the onion into small pieces and add to the crockpot and stir.

5. Cook on high for 6 hours or low for 8 hrs.

6. When done, stir in the 1 cup of sour cream and then serve into individual bowls!


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