Call it soup, chowder or stew. I prefer to call this chicken chowder a bowl of euphoria.
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 jalapeño peppers. Add shrimp, crab meat and some clams to the pot and BAM!…a great seafood-chicken chowder!
- 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.
- In a mixing bowl whisk together the milk and soup.
- Combine soup mixture, vegetables and bacon, in a dutch oven or disposable aluminum pan.
- Cover with aluminum foil.
- Build a medium fire for indirect heat.
- Place pan on grates opposite the fire.
- 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.
- Cover grill and allow to cook for about 20-30 minutes or until a thermometer in the chicken reads 165°F (75°C).
- Remove breasts and allow to cool until safe to handle. Dice or shred chicken.
- 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.
- Season per taste with salt and pepper.
- Ladle into bowls and top with shredded cheese. Serve with oyster crackers.
Recipe © 2011 Gary Glen | Photo © 2011 Gary Glen | All rights reserved
Try these recipes with the chicken chowder.
 Salad with Tomato Vinaigrette |
 Italian Chicken Sandwich |
 Grilled Italian Bread |
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