One of my New Year’s resolutions is never to print a recipe unless I have actually tried it. I’ve had a few kitchen disasters this year and was embarrassed that I put it on this site before testing it out!
But listen up cooks – I had the most wonderful recipe I got from my friend, Lady Mary. I made it yesterday for my lunch bunch group and have enough left to take with me to Nashville today. It makes 8 quarts and freezes well.
It would be the perfect thing to prepare for New Year’s Day and you can sit back and rake in the compliments. I call it “Lady Mary’s Dump soup – because that’s all you do – dump stuff in the crotch pot and let it do your work for you. I think Lady calls it Chicken Chowder.
If you make it up in the crotch pot, you can just let it simmer away all day and folks can ladle up a cup when they get hungry. A big old skillet of corn bread is the perfect accompaniment and you have a complete meal.
6 chicken breasts cooked and deboned – reserve broth for next step
32 ounces frozen mixed vegetables
10-ounce package frozen chopped hash browns
6 bouillon cubes (I didn’t have any so I used about a cup and a half of the reserved chicken broth – very rich and flavorful)
1-1/2 cups chopped onion
3 cups milk (I used half and half and cut it to about 1-1/2 cups)
3 cans cream of chicken soup (I replaced one with Cream of Mushroom)
1 tsp pepper
1 pound Velveeta (I used one of my Mississippi State jalapena processed cheese blocks)
Dump all ingredients in pot except cheese and cook two hours on the stove at a gentle simmer (put lid on as it thickens). If you’re using a crock pot, cook it for five or six hours. Add the cheese before serving and let it melt into the chowder.