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!
Our simple soup really highlights the taste of sweet summer corn, but since the vegetable is available virtually all the time, you can make the chowder year-round. You can even use frozen corn, though fresh is best. Get more corn recipes here.