Green Chili Chowder

The original recipe came from my sister-in-law Andrea. This is a very to your taste kind of recipe so below is the way I make it.


5 small-medium white potatoes
3 Tbsp Chicken Bouillon
2 cans Evaporated Milk (or 1 can + 1 pt cream or half and half)
1-2 Chicken Breasts - sprinkle with seasoned salt before cooking and then shred or cubed
6-7 whole Green Chiles diced or to taste: add 3-4 for mild, 5-7 medium-hot
*can used 1 or 2 4-oz cans diced green chili

optional: serve with shredded cheddar cheese

I cook the chicken in the crock-pot with 1/4-1/2 C. water. Sprinkle the chicken generously with seasoned salt and cook on low 5-6 hours and then shred.

Scrub and cube potatoes, leaving skin on and place in large pot on stove. Put enough water in to barely cover potatoes and simmer until tender about 20-25 minutes.

Add bouillon 3 Tbsp. or more to taste, evaporated milk, cooked chicken, and green chili.

green chiles- for more heat leave the seeds and membranes with the green chili, remove completely for a milder soup.

variations: add 3 celery stalks sliced, boil with the potatoes