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Chicken Potato Chowder Recipe

  • 150minutes

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Source: www.chow.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B2, B3, B9, B12, C, E, P
MineralsCopper, Natrium, Fluorine, Chromium, Silicon, Calcium, Potassium, Magnesium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 5 - 7 medium-large sized potatoes

  2. 1/2 lb. bacon

  3. 1 c. shredded cheese

  4. 1 can whole kernel corn

  5. 1 can cream of chicken condensed soup

  6. 1 can cream of mushroom condensed soup

  7. 1 lb. boneless / skinless chicken breast

  8. 1 - 1 1/2 tsp. salt

  9. 2 tsp. pepper

  10. 1 tsp. garlic salt

  11. Diced garlic (1 clove fresh, 1 1/2 tbsp. canned)

  12. 1 tsp. chicken bouillon

  13. 2 small-medium or 1 large onion, finely diced

Instructions Jump to Ingredients ↑

  1. Peel and cut potatoes into small cubes (approximately 1/2"). Put potatoes into 5 quart stock pot with 3 quarts boiling water. Add 1 – 1 1/2 tsp. salt. Allow to boil for approximately 45 minutes.

  2. While the water is boiling, fry bacon over medium – medium-low heat, saving 2 – 4 tbsp. bacon grease. Cut or crumble bacon into small bits and add to boiling potatoes.

  3. Cut chicken into bite sized pieces and sauté with onions(s) and garlic in 2 -4 tbsp. bacon grease over medium heat (for lower fat recipe, vegetable / canola / olive oil can be substituted for bacon grease). Do not overcook chicken. Add to stock pot with boiling water and potatoes and stir gently. Add 1 tsp. ground black pepper.

  4. Add 1 can condensed cream of chicken soup, garlic salt, and chicken bouillon and stir gently until thoroughly mixed. Add 1 can condensed cream of mushroom soup and stir gently until thoroughly mixed. Stir in corn. Stir in shredded cheese gradually until melted.

  5. Turn heat to low-medium, cover, and simmer for 1 – 2 hours. Enjoy!

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