Chicken Potato Chowder

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approximately 4 quarts Medium
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Ingredients (13)

  • 5 - 7 medium-large sized potatoes
  • 1/2 lb. bacon
  • 1 c. shredded cheese
  • 1 can whole kernel corn
  • 1 can cream of chicken condensed soup
  • 1 can cream of mushroom condensed soup
  • 1 lb. boneless / skinless chicken breast
  • 1 - 1 1/2 tsp. salt
  • 2 tsp. pepper
  • 1 tsp. garlic salt
  • Diced garlic (1 clove fresh, 1.5 tbsp. canned)
  • 1 tsp. chicken bouillon
  • 2 small-medium or 1 large onion, finely diced

Summary

This tasty chowder will be a guaranteed hit with any crowd!

Instructions

  1. 1Peel 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. 2While 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. 3Cut 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. 4Add 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. 5Turn heat to low-medium, cover, and simmer for 1 – 2 hours. Enjoy!
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