Comfort Food – Chicken & Potato Chowder

It’s been cold here in Texas. I needed some good old fashion comfort food. I was thinking chicken soup. Then one of my favorite restaurants posted a picture of loaded potato soup. So, it was off to the kitchen to make Chicken and potato chowder.

Now – this is NOT health food. But it’s good food!!!



Course Soup
Cuisine American
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 6
Author Cheryl


  • 1/4 Cup Butter
  • 1 Chopped onion
  • 3 Carrots - diced
  • 2 Celery stalks - diced
  • 1/4 Cup Gluten free flour blend or 1/8 Cup Corn starch
  • 3 Cups Gluten free Chicken broth (more to thin soup if needed)
  • 3 Cups Half & Half
  • 2 Large yukon gold potatoes - cubed
  • 2 Cups Chicken breast (cooked) - chopped
  • 1 1/2 Cups Shredded Cheddar cheese
  • Salt & papper to taste
  • 1 Whole Bay leave


  1. You can boil your chicken breast, use canned (yuk) but what I like to do is drizzle olive oil over the breasts. Salt and pepper them and bake them at 350' for 25-30 min. let them cool and chop them. You will notice the difference in the flavor...believe me.

  2. Melt the butter in a large pot or Dutch oven. Sauté' the vegetables in the butter until tender. About 3 min. - Medium heat.

  3. Gradually mix in the flour (or corn starch) and stir it with a whisk. Slowly pour in the chicken broth continuing to whisk, do the same with the milk. Cook til it slightly thickens - about 1-2 minutes. Fold in the cubed potatoes. 

  4. Bring the mix to a boil, as it's starting to boil, add cooked chicken and cheese. Stir until combined. Continue cooking (covered) til potatoes are fully cooked - about 15-20 minutes. Remove Bay leaf. Salt & pepper to taste. 

  5. If the soup has thicken too much add milk & or broth to desired consistency.

Recipe Notes

You may want to have some extra cheese for garnish.

This recipe can easily be made in half.

If you have leftovers be aware that the soup may continue to thicken so you may need additional liquid to thin it down.

I used Corn starch when I made mine.

About 20 years ago I was making King Ranch Chicken and the recipe writer wrote that they baked the chicken breast instead of boiling them. In their opinion, boiling took some of the flavor out of the chicken. I agree. I have never boiled chicken for a recipe again. 

Did you get Glutened ? Where is it hidding.

Maybe you’re on a Gluten free diet and you are thinking that you are being diligent about watching what you eat and then you get Glutened. Unfortunately, this happens to may Celiacs and Gluten intolerant folk. Why? In many cases it’s hidden Gluten. You think you’ve gotten your Gluten finding  to ninja-like skills and then there it is. Recently, my daughters found it was added to green tea. Who are the repeat offenders? Salad dressing, soy sauce, chips, soups, candy, medication, ice cream. Gluten, gluten everywhere.

First of all what does contain Gluten.

  • Wheat
  • Varieties and derivatives of wheat such as:
    • wheatberries
    • durum
    • emmer
    • semolina
    • spelt
    • farina
    • farro
    • graham
    • KAMUT® khorasan wheat
    • einkorn wheat
    • Rye
    • Barley
    • Triticale
    • Malt in various forms including: malted barley flour, malted milk or milkshakes, malt extract, malt syrup, malt flavoring, malt vinegar
    • Brewer’s Yeast
    • Wheat Starch that has not been processed to remove the presence of gluten to below 20ppm and adhere to the FDA Labeling Law*
      About three years ago I noticed Farro popping up on menus. So, I “googled” it. Then I asked my waiter. “What is Farro” and I’ll be honest I don’t remember what he said but it wasn’t wheat. Ugh!

      How about Gluten free pasta in restaurants? If you’re scratching your head at this one, allow me to explain. Efficiency is pretty important in the restaurant industry, so things like boiling water can be reused to cook multiple orders of pasta. I’m sure you see where I’m going with this. Similar to frying French fries in the same oil as onion rings (onion rings are coated in wheat flour) it’s very important to the wait staff and thus the chef that they cannot cook your gluten free pasta in water being used to cook normal pasta. They must use a freshly cleaned pot with clean water. This is one reason I do not eat pasta at most Italian restaurants.

      Sushi – you must be careful to ask. Why? You might know to avoid soy sauce (yes, I know… here it is again!) at the table as well as anything labeled as tempura (which means it was battered with wheat flour/egg mixture and then fried). But what you might not realize is that some restaurants add soy sauce or a cheap grain-based vinegar (that contains gluten) to their sushi rice as it cooks. Imitation crab is also not gluten free.

      Two apps I recommend to help you find hidden Gluten are – Shopwell & Now Find Gluten Free. Shopwell even has a scanner that lets you scan labels in the grocery store to find hidden Gluten. This is how I learned that my grocery store brand tomato sauce was thickened with Gluten but the name brand was not.

Baked Breakfast Taquitos

I’ve LOVE taquitos, especially when I make it at home because I don’t have to skimp on the fillings and I bake them so they are not they greasy old school taquito you’re used to. The only thing is, I really don’t get to make it as much as I want to. That’s where these breakfast taquitos come in.

These babies are freezer and fridge- friendly so I can actually make a ton of them! Simply bake these according to the directions listed below and freeze them so you can fulfill you taquito cravings any time. They definitely come in handy in the mornings where I can pop these (from fridge) into the microwave for about 20-30 seconds, take a shower and then indulge in a cheesy, breakfast taquito loaded with eggs, sausage and veggies. Frozen, wrap in foil and bake for about 20-25 minutes. Now that’s a breakfast of champions!

And if you happen to have some of my homemade Salsa on hand you’re in business.


Breakfast Taquitos

These are great to fix ahead in batches and heat and take with you. 

Course Breakfast
Cuisine Mexican
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 6
Author Cheryl


  • 3 Eggs Beaten
  • 6 Pre-cooked Sausage I used links
  • 1/2 cup Cheese of your liking Shredded
  • 6 Corn Tortillas
  • 1/4 cup any veg optional
  • Spray oil


  1. Preheat oven to 425'. Spay baking sheet with oil. Sauté veg. until tender (about 3 min.) Fold eggs in to veggies. Heat tortillas in microwave for 30 second so they will be pliable. Working one at a time, transfer tortilla to a work surface; place eggs, sausage, cheese in the center of each wrapper. Bring the bottom edge of the tortilla tightly over the filling, rolling from bottom to top until the top of the tortilla is reached. Repeat with remaining tortilla and filling. Place taquitos seam side down onto prepared baking sheet, spay lightly with oil and bake until taquitos are crisp and cheese has melted, about 12-15 minutes.

Recipe Notes

If refrigerating or freezing let them completely cool before  putting them in.

I use the precooked Turkey sausage links cause I'm lazy and I like to cut out a step. But you could easily use crumbled cooked sausage and fold it in to the eggs.

Peppers and Mushrooms – chopped spinach works really good too. In that case cook eggs and fold spinach in to eggs – spinach will wilt.
I add a little milk to my eggs but it’s not necessary.
My daughter made me this herb/salt mix & I’m obsessed with it so I threw some in my eggs.
Cooked eggs with my veggies folded in.

Getting ready to roll them up! REMEMBER – seam side down.
My oven runs a little hot this was to 12 minutes. Check yours at 10.

Dipped into sour cream, salsa and guacamole you’ve got yourself the perfect, quick & easy breakfast for all.

If you like your food a little spicy you can add some chopped jalapenos to your vegetables before sautéing.