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1.2.09

Crowd Pleasing Chicken Corn Chowder

(Note: This makes a large batch to serve at least
ten. Adjust amounts accordingly for smaller meals)

Ingredients:
5 to 6 pounds potatoes, (12-15 medium potatoes)
One 15.25 oz. can whole kernel sweet corn, undrained
3 pounds boneless, skinless chicken breast fillets
2 sticks butter or margarine
Medium onion, diced (optional)
26 oz. (Family size) Cream of Chicken soup
Two 5 oz. cans evaporated milk
Two pkgs. dry Country Gravy mix (about 1.32 oz each), unprepared
2 and 1/2 tsp minced garlic or garlic powder
2 TBSP chicken bouillon granules
2 tsp ground or rubbed sage
2 tsp sugar or Splenda
1 tsp black pepper
1 tsp Basil leaves
2 tsp Cilantro leaves
1 slightly rounded tsp Rosemary leaves
1 slightly rounded tsp Thyme leaves
7 dashes of Hot Sauce (Cayenne Pepper Sauce, about 2 tsp)
2 cups Milk (2% or whole)

Peel, wash, and dice potatoes. Place in 8 quart (or larger)
boiler, cover with adequate water and boil until potatoes are
tender. Drain off excess water to about one inch below top of
potatoes. Pour undrained corn on top of potatoes and set aside.

Cut chicken into dice-size pieces and saute with onion in mar-
garine on high heat, stirring often until done. Lightly sprinkle
with unseasoned meat tenderizer (optional) after cooking, stir
well and add mixture to potatoes and corn. Stir lightly and set
aside. (Note: Chicken is easier to cut when partially frozen.)

In a large mixing bowl, combine remaining ingredients and
mix well. Add to soup mixture, stir, and heat on medium high
until mixture begins to bubble consistently, stirring often
but gently. Reduce heat (to about medium-low) and simmer for
15-20 minutes, stirring occasionally to prevent scorching.
If chowder becomes too thick, add more milk until desired
consistency is achieved. Remove from heat, let cool slightly,
and serve. Great with breadsticks, crackers, or cornbread.
(Most kids will eat it!)