Chicken Potato Chowder
This is a very versatile recipe because, well, there really is not a formal recipe! Rather you can adjust the ingredients to fit your family size. I will give the basics for the recipe as some pictures of how I put it together.....
First the recipe...
I start with about 5 pounds of potatoes, one pound of chicken meat (I use boneless skinless chicken breasts or thighs), and one onion. This will make a fairly large pot of soup. If you are feeding a smaller size crowd use less potatoes and chicken.
Peel the potatoes and chop them up. Cup up the chicken and onion into bite size pieces. Cover the potatoes with water and add salt. I added about 3 teaspoons to my 5 lbs of potatoes. Then boil the potatoes until they are tender. Drain most all of the water out.
Sauté the chicken and onion in a little olive oil and add a heaping teaspoon of minced garlic.
When the chicken and onions are all cooked, add them to the potatoes. Then add 2 cups of frozen corn. Stir this up. Now add the milk until you get the consistency you like. I make a little soupy (meaning thin) because potatoes soak up the liquid and it is thicker the next day. Taste and add a little salt if you think it needs it. Then add pepper. That is it!!
Now here it is briefly in pictures...
Began by peeling the potatoes and
chopping them into small pieces and covering them with water and adding a little
salt. Bring them to a boil and let them simmer until tender..
Cook up the chicken and onions...
Drain most of the water from the potatoes and add the remaining ingredients..
The chicken and corn (and some pepper)…
Then some milk and cream and stirred it all up…
The soup is done!!
We enjoyed this meal with a large green salad, homemade ranch dressing and garlic cheese dinner rolls
The Homestead Kitchen
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