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Trust me...you may want to double the recipe.
This grilled chicken chowder is a simple comfort food…straight from the grill. Add smoke to the fire if desired. Like many comfort foods, there are no rules. Throw in the kitchen sink if desired. I often add a cup or two of frozen corn or a couple of diced jalapeno peppers. Add shrimp, crab meat and some clams to the pot and BAM!…a great seafood-chicken chowder!
Serves 4 as a main dish or 6 as an appetizer
Ingredients
4 boneless, skinless chicken breasts
2 cans (10-3/4 oz) condensed mushroom soup
2-2/3 cups milk (2 soup cans)
1 green bell pepper, diced
1 red bell pepper, diced
1 sweet onion, diced
2 medium potatoes, diced
1 medium carrot, sliced
4 strips bacon, chopped
cheddar cheese, shredded for topping
oyster crackers, if desired.
Instructions
1.In a mixing bowl whisk together the milk and soup.
2.Combine soup mixture, vegetables and bacon, in a dutch oven or disposable aluminum pan.
3.Cover with aluminum foil.
4.Build a medium fire for indirect heat (275-degrees F).
5.Place pan on grates opposite the fire.
6.Sear the chicken breasts over the fire, turning once and move to the cooler side of the grill. This is the time to add a handful of wood chips for a smokey flavor.
7.Cover grill and allow to cook for about 20-30 minutes or until a thermometer in the chicken reads 165-degrees F.
8.Remove breasts and allow to cool until safe to handle. Dice or shred chicken.
With the chicken added, it's just a matter of time now. I'll bet you can smell it from your house!
9.Remove foil from pan and mix in chicken pieces. Leave off foil, but cover the grill and continue to cook an additional 30-45 minutes or until vegetables are soft, stirring once.
10.Season per taste with salt and pepper.
11.Ladle into bowls and top with shredded cheese. Serve with oyster crackers.
I’d be forced to pack my bags and move if I ever made this recipe without grilled cornbread. The two go so well together!If you’d like to give Gary Glen’s Easy Grilled Cornbread a try, you can get it here.
