Prep Time: 45 minutes
Cook Time: 1 hour
Total Time: 1 hour, 45 minutes
Yield: 12-15 servings
- 2 large cans (26 oz.) of cream of chicken soup
- 1 small onion, chopped finely
- 4 medium potatoes, peeled and cut into small cubes (no larger than 1 inch)
- 2 cans (3.5 oz.) of canned chicken - best to use all breast meat
- 1 regular can of cream-style corn
- 1 regular can of whole kernel corn
- 2 cups of milk
- 1 teaspoon of pepper
- 1 jar (2 oz.) of diced pimentos
- 1/4 teaspoon of salt
- 1/4 teaspoon of celery salt
- 2 cups of grated longhorn cheddar cheese
Put 13 briquettes on top and 13 on the bottom for a 12 inch Dutch oven (or 15 each top and bottom for a 14 inch Dutch oven)
Cook for about 45 to 60 minutes until potatoes are tender
Rotate the Dutch oven 1/4 turn every 15 minutes during cooking to avoid scorching
Once the potatoes are well cooked, stir in the grated cheese and then serve
If you are cooking over a campfire, clear away an area as big as your oven base and put a bed of hot coals underneath. Put a few coals on top as well to help cook all the way through. Make sure and rotate the oven every 15 minutes even when it is on the campfire.
This soup will be quite hot when coming out of the Dutch oven, so plan ahead to have some sturdy bowls - you may need to plan on two bowls per serving to insulate the very hot contents.
If you have more than one Dutch oven, consider making cornbread or biscuits in the other oven to serve with the chowder. Or you may prefer to make a great dessert like a Dutch oven cobbler to serve after the chowder.
Remember to properly clean the Dutch oven when finished to preserve the oven's patina and to prepare for the next Dutch oven meal you cook.