Tag Archives: Soup

Chicken Corn Potato Chowder

Chicken Corn Potato Chowder - krisandlarry.comThis is an EASY recipe – I make this in bulk and you can half it if you want.

  • 5 pounds of potatoes,
  • 3 cans of whole corn,
  • 2 small cans of chilies,
  • roasted chicken meat (we took the meat off of a whole chicken that we raised on our homestead),
  • 32 oz of Chicken broth,
  • 1 quart of milk (we used goats milk from our homestead).

Boil potatoes until tender and then drain. Add potatoes back into pot and turn on medium heat. Add all other ingredients and stir together, Let boil and thicken (about 20 minutes). Salt and pepper to taste.

Optional: Top with fresh goat cheese or feta when serving

Kris' Potato Soup (stolen partially from my sister, Jen!)

My sister is AMAZING and gave me this potato soup recipe years ago. It was handwritten on lined paper. Last week in a FRANTIC search, we couldn’t find my favorite potato soup recipe… I called up Jen and asked her if she would send me another copy. She couldn’t find her’s either but did email a quick semi-recipe. ( I LOVE my sister!!!)


Here’s her email!

Cant find it.. here is a quick recap of whats in it but you can add anything you think sounds yummy..
Boil cubed potatoes in big pot
In a pan cook cut up bacon. Remove cooked bacon and in the grease cook onions, celery, green onions, fresh garlic, shredded carrots till mushy.
Remove potatoes from big pot and make a sauce….melt a stick of butter and add about a half cup flour and stir constantly so it dosen’t burn. When slightly brown add milk and keep stiring with a whisk. add as much milk as you would like your soup thin.
Lightly drain onions from bacon grease but leave some in for flavor
Add all cooked ingredients to pot
add a few handfuls of cheese and salt and pepper
Heat through
I think that’s about it but I always end up adding other little things:)
Here’s what I came up with!!
Kris’ Potato Soup
  • 5 pounds+ Potatoes peeled, and cubed
  • 1/2 pound carrots – sliced thin
  • 1/2 pound celery – sliced
  • 1 bell pepper (OPTIONAL) – chopped
  • 3 cloves garlic
  • 1 red onion – chopped
  • fresh rosemary or basil (you don’t have to use fresh but to me tastes a WHOLE LOT BETTER – Bountiful Basket always has fresh herbs in their add-ons too – You can always dehydrate what you can’t use fresh for later… I have a herb garden throughout my house and garden which includes 3 types of mint, rosemary, 2 types of thyme, 3 types of basil)
  • 1 pound bacon chopped
  • stick of butter
  • 1/2 c flour (we grind our own)
  • 1/2 Gallon of milk
  • Salt and pepper
  • Grated Cheese for top

  1. add cubed potatoes to a pot of water. Boil for 25 minutes or until tender and slightly mushy
  2. meanwhile, cook bacon in a pan on low.
  3. when about 1/2 cooked, add celery, bell pepper, carrots, onions, rosemary, and garlic and simmer until bacon is fully cooked and veggies are tender.
  4. drain potatoes when finished and set aside.
  5. in potato pot(no potatoes in here, yet), melt stick of butter  and add the 1/2 C Flour. Stir (whisk) into a “rue”. Add your bacon / veggie mixture
  6. Add milk and stir into a sauce
  7. Add potatoes
  8. add salt and pepper to taste.
  9. Serve with grated cheese on top

This recipe is FANTASTIC (Made it again today!!). Serve in bread bowls or with fresh sourdough loaves and a salad.