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Creamy Chicken Corn Chowder and Country Potato Soup
Creamy Chicken Corn Chowder
Ingredients
3 pounds bone-in split chicken breasts
5 C. water
1 C. chopped onion
1 C. chopped celery
2 tsp. salt
1/2 tsp. ground black pepper
4 C. peeled, diced potatoes
1 C. thinly sliced carrots
1 can (14-3/4 oz.) cream-style corn
2 C. whole corn,or an 11-oz. can whole kernel corn)
1 jar (2-oz.) diced pimiento, drained
1 C. half-and-half
Preparation
In a large stockpot, combine chicken, water, onion, celery, salt, and pepper. Cook over high heat until mixture boils. Cover and reduce heat to medium low; simmer about 1 hour or until chicken is tender. Remove chicken. Add potatoes and carrots to broth. Bring to a boil over high heat. Cover and reduce heat to medium low.
Simmer 10 minutes or until vegetables are tender. While vegetables are cooking; skin and bone chicken; cut into bite-size pieces. Stir chicken, corn, pimiento, and half-and-half into vegetable mixture. cook 5 minutes or until heated through. Serve warm.
About 14 cups chowder.
Country Potato Soup
Ingredients
8 slices lean bacon
1/4 C. chopped celery
1/2 C. chopped onion
2 medium potatoes, peeled and cut into 1-in. cubes (about 3 cups)
2-1/2 C. water
1 bay leaf
1/2 tsp. salt
1/4 tsp. grated nutmeg, rounded
1/4 tsp. dried marjoram, rounded (optional)
1/4 tsp. celery salt
1/4 tsp. black pepper
1 C. milk
1 T. Worcestershire sauce
2 T. finely minced fresh parsley
Preparation
Chop the bacon coarsely. In a deep soup kettle, saute' the bacon, celery, and onion over medium heat until the onion is golden, about 5 minutes.
Add the potatoes, water, and seasonings; bring to a boil over high heat. Reduce heat and simmer, covered, for 15 minutes or until potatoes are tender.
Mash potatoes slightly-about one-quarter of the cubes should still be whole. Remove the bay leaf.
Add the milk, Worcestershire sauce, and parsley, and bring again to a boil. Serve hot.
4-6 servings.
Creamy Chicken Corn Chowder and Country Potato Soup
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