Cheesy Chicken Chowder

Dinner at the beach has an entirely different set of requirements than dinner in the desert. I mean we'd be nuts having a bowl of thick hot chowder when it's blazing hot outside. If you're suffering with the heat at the moment I'm sure you'll be of the same opinion; however weather at the beach is whole other story. It can and does change in the blink of an eye and ya' gotta' adapt.

Yesterday was a prime example. We woke to a semi clear promising day but it was overcast and cool when we went to the fitness club at 7 AM to get our workout out of the way, and windy, misty rainy and moody as we watched a whale signal his whereabouts off the shore of Yachats at 11. Clearing skies greeted us as we drove from the Yachats library home to Waldport at noon, but we had a fabulous walk on the beach in the rain about 3 PM, followed by drinks on the deck in full sunshine at 4:00, literally "cooked" in our little west facing house at 6:00 and watched the sky cloud over to hide what we thought would be a vivid inspiring sunset in the evening. What can I say, except it's never boring and absolutely incredibly perfectly wonderful. We love every second!

Although this spicy comforting bowl of chicken soup would have been a safer bet after our walk on the beach, it was no less delicious during the heat of the dinner hour. It's another perfect beach recipe that makes a huge pot of creamy cheesy delicious spicy yum out of very few ingredients. Adapted from Taste of the Territory, the cookbook the Big Guy brought me from his recent trip to Oklahoma, it really is quite addictive, as evidenced by the many trips our bowls made back to the pot. We'll be working out an extra 30 minutes today to try to even things up because we both ate far too much, but leftovers are already starting to sound like a great idea and it's not even 9 AM yet.

By the way, if you happen to turn your nose up when you see the ingredient list, I'll be thumbing mine at you (talk about givin' some attitude, right?) Don't knock it till you've tried it. I've yet to find a combination of cheeses that melts to the creamy consistency processed cheese accomplishes, never mind the flavor and believe me you're gonna love this one!

Cheesy Chicken Chowder (adapted from Taste of the Territory)

2 pounds chicken thighs

Salt, pepper and flour for dredging

3 tablespoons vegetable oil

2 large onions, chopped

4 medium carrots, peeled and chopped

1 jalapeno, minced (leave the seeds and membranes intact if you want it hotter)

1 teaspoon oregano

1 teaspoon chili powder

1 teaspoon garlic powder

3 cups water

3 potatoes, peeled and cut into half inch cubes

2 cans cream of chicken soup

10 ounces Velveeta cheese, cubed

Remove skin and bones from chicken thighs and cut into bite sized pieces. Season with salt and pepper and dredge in flour. Set aside. Heat large Dutch oven over medium high heat and add vegetable oil. When hot, add onions and cook until softened – about 5 minutes. Move to one side and add floured chicken pieces. Cook until lightly browned. Add carrots, jalapeno, oregano, chili and garlic powders and stir well to incorporate. Add water, bring pot to a simmer and cook for 5 minutes. Add potatoes, partially cover pot and cook, stirring occasionally for 10 to 15 minutes or until potatoes are just tender. Stir in cream of chicken soup and Velveeta cheese. Lower heat and cook another 5 minutes. Taste for seasoning and add additional salt and pepper as required. Serve with crusty bread. Makes 8 to 10 servings. Download Cheesy Chicken Chowder

 

 

Comments

[Mary from Apron Strings & Wedding Rings]

Great minds think alike! Sounds like you're having a relaxing time, and I'm glad you're enjoying yourself. I adore lots of recipes made with Campbell's Cream of... Soups. I can just TASTE this one looking at the pictures! - LOTS & LOTS of hugs, Mary L.

[June]

Great minds for sure Mary. I'm going to try your recipe very soon. It looks wonderful! We're having a wonderful time though Max is exhausted after some marathon beach walks. He's asleep on the sofa as we speak and didn't budge all last night. LOL

[Lorraine]

I grew up with Velveeta, and sometimes it is the only thing that is going to work for the dish. I like it for dips because it stays melted for a long time, and if you have to reheat it melts again perfectly. The recipe looks like a perfect coastal meal.

[June]

Lorraine - you're right. There's just no replacement for Velveeta and it certainly is the key to great cheesy dips, without the puddle of oil on top that one finds with hard cheeses.

[Lea]

I adore Velveeta - there I said it - and I am not ashamed to say it at all! I have some in my fridge at all times!!!! There is no substitute! This soup looks devine! And I bet the leftovers were even better! I know who the bowl with all the hot sauce in it was for, too!!!!!

[June]

Lea - you're right about the hot sauce too. We had the leftover soup for dinner tonight and it was even spicier. Boy...they have hot jalapenos in this man's country. I wonder where they came from. LOL