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.
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.
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.
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.
5Turn heat to low-medium, cover, and simmer for 1 – 2 hours. Enjoy!
Sweet potatoes are absolutely marvelous—they’re incredibly versatile, naturally sweet, loaded with nutrients and fiber, and low in calories. Really, what’s not to love? Here, they're simply sliced and cooked to make the perfect crust for a quiche.
Easy Potato Skins
Loaded potato skins are a perfect package: crunchy scooped-out spud shells filled with gooey, melted sharp cheddar cheese, crispy bacon, and tangy sour cream. A classic bar snack or game day food, these are great any other time too, including for an easy dinner (just add a salad if you feel the need for a little more green than what the chives bring to the table). Read more.