Chicken Potato Chowder Recipe KaTom

• 5 - 7 medium-large sized potatoes
• 1/2 lb. bacon
• 1 c. shredded cheese
• 1 can whole kernel corn
• 1 can cream of chicken condensed soup
• 1 can cream of mushroom condensed soup
• 1 lb. boneless / skinless chicken breast
• 1 - 1 1/2 tsp. salt
• 2 tsp. pepper
• 1 tsp. garlic salt
• Diced garlic (1 clove fresh, 1.5 tbsp. canned)
• 1 tsp. chicken bouillon
• 2 small-medium or 1 large onion, finely diced

1. Peel and cut potatoes into small cubes (approximately 1/2").
2. Put potatoes into 5 quart stock pot with 3 quarts boiling water.
3. Add 1 1 1/2 tsp.
4. salt.
5. Allow to boil for approximately 45 minutes.
6. While the water is boiling, fry bacon over medium medium-low heat, saving 2 4 tbsp.
7. bacon grease.
8. Cut or crumble bacon into small bits and add to boiling potatoes.
9. Cut chicken into bite sized pieces and saute with onions(s) and garlic in 2 -4 tbsp.
10. bacon grease over medium heat (for lower fat recipe, vegetable / canola / olive oil can be substituted for bacon grease).
11. Do not overcook chicken.
12. Add to stock pot with boiling water and potatoes and stir gently.
13. Add 1 tsp.
14. ground black pepper.
15. Add 1 can condensed cream of chicken soup, garlic salt, and chicken bouillon and stir gently until thoroughly mixed.
16. Add 1 can condensed cream of mushroom soup and stir gently until thoroughly mixed.
17. Stir in corn.
18. Stir in shredded cheese gradually until melted.
19. Turn heat to low-medium, cover, and simmer for 1 2 hours.
20. Enjoy!

potatoes, bacon, shredded cheese, whole kernel corn, cream of chicken condensed soup, cream of mushroom condensed soup, chicken breast, salt, pepper, garlic salt, garlic, chicken bouillon, onion

Taken from www.chowhound.com/recipes/chicken-potato-chowder-14307 (may not work)