Easy Cheesy Chowder

In case you want to know, soup doesn't have to have fish in it to be called a chowder. An epiphany you say? Another point is that you can use almost any kind of meat in one, or none at all but chowder's are usually always hearty rich soups, normally containing some kind of dairy product and loaded with chunky vegetables and tons of flavor.

All of the above certainly applies to last night's effort because this "ain't" no pansy soup people. I admit I kinda' dug to the bottom of the freezer and came out with 1 lonely chicken breast and a package of chicken sweet Italian sausage to make it but you could use hot Italian sausage - pork or chicken, or chicken thighs or even lean ground beef and it will still be fabulous. 

By the way, if you're thinking the recipe's a tad ambiguous, then so be it. All I'm saying is that during the construction you'll have some choices to make but for sure it'll result in a bunch of smiles around the table and you'll likely need to come up with an answer for the question "ya' got any more o' that stuff?"

I rest my case.

Easy Cheesy Chowder (from JBug’s Kitchen inspired by Taste of the Territory Cookbook)

1 large chicken breast plus 1-1/2 pounds bulk sweet or hot Italian sausage; OR 2 pounds lean ground beef; OR 2 pounds diced skinless boneless chicken thighs

Salt and pepper

3 tablespoons vegetable oil

2 large onions, chopped

4 medium carrots, peeled and diced

1 jalapeno minced (leave seeds and membranes intact if you want a spicier soup)

1 tablespoon all-purpose flour (or 2 if you want a very thick chowder)

2 teaspoons mixed Italian dried herbs

1 teaspoon chili powder

1/4 teaspoon cayenne pepper (optional)

2 teaspoons garlic powder

3 cups water or chicken stock or combination of the two

1 – 14 ounce can diced tomatoes with juice (optional)

3 Yukon Gold potatoes, with or without the peel cut into half inch cubes

2 cans cream of chicken (or cream of mushroom) soup

10 ounces Velveeta cheese, cubed

Heat oil in a large Dutch oven over medium high heat. Add onions, and carrots and jalapeno and sauté until onions are softened. Move vegetables over to one side of pot. Add meat to the pot, season lightly with salt and pepper and sauté until no longer pink – about 5 minutes. Sprinkle flour over all and stir to incorporate well. Add Italian dried herbs, chili powder, cayenne and garlic powder and cook, stirring constantly for 2 or 3 minutes. Add water or stock and diced tomatoes and stir well. Add potatoes, bring pot to a high simmer, reduce heat cover and cook for 15 to 20 minutes until potatoes are tender. After potatoes are cooked, stir in cream of chicken (or mushroom) soup and cheese. Cook stirring constantly over low heat until cheese is melted and soup is thickened. Taste for seasoning and add salt and pepper as required. Serve with crusty bread or crackers. Makes 8 to 10 servings.

A year ago - BBQ Beef Stuffed Potato  

Two year's ago -  Santa Fe Pork Stew

 

 

Comments

[pam]

Easy and cheesy. My two most favorite words.

[June]

You're too funny! Wish I could beam you some for your lunch today.

[Lea]

I love chowder - it is a potato love thing I think - This one looks fabulous - just might have to go there!

[June]

Lea - I thought of you when I was making it. Notice the tomatoes are optional but the potatoes are NOT. LOL

[Mary]

This really sounds delicious and perfect for the weather we are currently having. A bowl of great soup would really warm the cockles of my heart.I'd love to have a cup of this. I hope you are having a great day. Blessings...Mary

[Lorraine]

What a great example of cooking from the heart. Take a bunch of stuff you like to eat, or even just the stuff you have on hand and make something great. Love your style girl.

[June]

Thanks Mary - you're right it would be great for a cold rainy Oregon day.

Lorraine - thank you. I had a great teacher as my Mother could make the best soup out of seemingly nothing at all! I think she'd be proud.