Saturday, November 15, 2008

Grilled Chicken and Mushroom and Tater Chowder

Soup of the day is as stated above. Well... there won't be a soup everyday, but here is another one. Interestingly enough, I concocted this soup when I was somewhere between the ages of 10 and 12. I made it then but have never made it since... until tonight. I don't remember how it tasted O' so many years ago, but you can ask my wife... tonight it was quite tasty!
Two boneless chicken breasts cut in half (total of 4 pieces)
4 to 5 medium sized potatoes (skins on)
2 cans of Cream of Mushroom Soup
Grill the chicken first with only salt and pepper (or bake if you don't have a grill, or don't feel like grilling). No special flavoring unless that is your preference. Allow the chicken to cool and cube into bite size pieces.
Cube the potatoes to bite size, ( no one wants to look like an animal at the table) and then boil in water for about 6-8 minutes or until almost soft. They will soften the rest of the way in the soup.
Mix the two cans of soup with one can of water, and one can of milk in a large pot.
Drain the potatoes and put them in the mushroom soup mix. Add the chicken in also. Turn the soup on low and let simmer for about 30 minutes stirring periodically. During that time, add some garlic and onion powder (to taste). Also add a bit more pepper and salt (also to taste, fresh ground pepper is much more flavorful and gives it that Zuppa Tuscana kick). After 30 minutes dish and serve. As the SUNY Potsdam coffee cups used to say, "Warning: The [soup] you are about to enjoy is extremely hot!" Have with bread or sandwiches or whatever grabs you!


Becky said...

That looks REALLY, REALLY good! (and I'm a picky eater) Might just try it myself.

Lynette said...

I'm thinking this will work pretty good.Keep up the recipe blogs and I won't have to have one of those horrible things called a menu.