Potato Chowder

Tater Chowder:

10-12 medium/large potatoes
2 pks. McCormick Country Gravy Mix
(any brand yielding 2 cups prepared gravy per packet)
1/2 cup (packed and rounded) Butter or Margarine
1/2 cup evaporated milk
1 1/2 cups Milk
1/2 tsp. Minced Garlic (optional, or add more to taste)
1/2 tsp. basil
salt and pepper to taste

Peel, wash, and dice potatoes, and place in a large
boiler. Add water to no more than two inches above
potatoes. Boil, stirring occasionally until potatoes
begin to break apart and water has boiled down to
the level of the potatoes leaving a lumpy mixture.
Whisk gravy mixes in just enough hot water to blend
(1/2 to 1 cup) and add to potatoes, stirring well.
Add remaining ingredients, and bring to a boil, add-
ing more milk if mixture becomes too thick, and stir-
ring frequently. Reduce heat and simmer for five minutes.

Serves at least eight

One-pot Creamy Chicken Au Gratin Soup

One-pot Creamy Chicken Au Gratin Soup

1 average-sized whole chicken
1 boxed package unprepared Au Gratin Potatoes (Any Brand)
1 Family Size can Cream of Chicken Soup (26 oz.)
1/2 cup Heavy whipping cream (or 3/4 cup evaporated milk)
1/3 cup cornstarch
One onion, small-medium finely diced-
(or 1 TBSP minced/powdered onion)
1/3 cup Margarine
1 can (15.5 oz.) field peas (with or without snaps)
1 can (15 oz.) small sweet peas
1 can (14.5 oz.) sliced carrots
1 cup uncooked small shells macaroni

Spices:
Instant Bouillon Chicken Granules: 4 TBSP
Minced or powdered Garlic: 1/2 TBSP
Sugar: 1/2 TBSP
Ground Sage: 2 tsp.
Rosemary leaves: 1 tsp.
Thyme leaves: 1 tsp.
Celery Seed: 1/2 tsp.
Crushed Red Pepper: 1/2 tsp. (optional)
Basil: 1/2 tsp.
Black Pepper to taste, salt if needed.

Cook whole chicken in large (about 6-quart size) boiler.
If  possible, cook chicken in advance to allow time for
cooling. Leave water in the pan for preparing broth
(water should cover about 3/4 of chicken after cooking).
Remove and refrigerate
chicken.

Prepare Broth: In the water the chicken was boiled in,
remove any remaining chickenpieces with a slotted spoon.
Add powder package from Au Gratin potato mix, and set
the dried potatoes aside. Add Cream of Chicken soup, on-
ion, and spices and stir. Heat on high until bubbly;
stirring occasionally. While broth is heating, mix whip-
ping cream with cornstarch in a small bowl, stirring
until mixed well. Add to broth when it begins to boil,
stirring continuously for about two minutes. Turn off
heat and cover.

Prepare Chicken: When chicken has cooled enough to handle,
remove all skin, bone andgristle and place meat in a large
bowl. Tear meat into small pieces and set aside.

Prepare Soup: Turn heat on to high. While broth is re-
heating, add chicken meat, margarine, field peas, and dried
potatoes. Bring to a medium boil, stirring occasionally.
Reduce heat, cover, and let simmer for about 25 minutes,
stirring occasionally.

Reduce heat to warm and add sweet peas, carrots and small
shells. Stir well, cover, and let sit for 30 minutes, or
until shell macaroni is tender. Garnish with chopped green
onions, if desired.

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!)