Broccoli, Bacon, and Cheddar Chowder

Serves: 6

Found this recipe on a favorite blog of mine and can't wait to try it out.  I'll update on how it turns out!

Ingredients:

8 slices bacon, chopped
2 tbsp unsalted butter
1 onion, finely chopped (opt: use 1 teaspoon onion powder instead)
2 tbsp all-purpose flour
3 cups milk (opt: use 2 cups of milk + 1 cup heavy cream instead)
2 cups chicken broth
1/2 tsp salt
pinch cayenne pepper
12 oz red-skinned potatoes (about 3 medium cut into 1/2 inch dice) 
2 cups shredded cheddar cheese, tossed with 1 tbsp all-purpose flour
1/2 cup shredded or shave parmesan cheese (opt)
2 packages (each 10oz/300g) frozen chopped broccoli, thawed and drained
optional: if you prefer, you can substitute 4 to 5 cups chopped cooked fresh broccoli instead of frozen 

Directions:

1. In a large pot, saute bacon over medium heat until browned and crispy, about 5 minutes.  Remove with a slotted spoon to a plate lined with paper towels.  Set aside.

2. Pour off all but 2 tbsp of the fat in the pot.  Add butter and heat until melted.  Add onion and saute until softened, about 6 min. Sprinkle with flour and saute for 2 minutes.

3. Gradually whisk in milk-or milk & cream, broth, salt and cayenne; bring to a simmer, stirring constantly.  Simmer, stirring often, until smooth and creamy, about 3 minutes.  Do not let boil.

4. Add potatoes, reduce heat and simmer, stirring often, until tender, about 20 minutes.

5. Add cheddar & parmesan cheese (opt) 1/2 cup at a time, stirring with a wooden spoon after each addition until cheese is melted.  Do not let boil!

6. Add broccoli and simmer, stirring, until heated through.  Taste and adjust seasoning with salt and cayenne, if necessary.

7. Ladle into heated bowls and garnish with reserved bacon.

Teriyaki Chicken Stew

Serves: 6

Ingredients:

1 Tablespoon Olive Oil
6 bone-in chicken thighs
2 medium sweet potatoes
2 medium carrots
2 medium parsnips
1 cup apricot preserves
1 large onion (sliced)
1/4-1/2 cup maple syrup (not pancake syrup)
1/2 cup teriyaki sauce
1 inch piece fresh ginger (minced)
1/8 teaspoon cayenne pepper
2 tablespoons cornstarch
2 tablespoons cold water
2 green onions (sliced for garnish)
1/4 cup roasted peanuts (for garnish-chopped)

Directions:

1. In a large skillet heat olive oil over medium heat; brown chicken on both sides.

2. Place vegetables into a 4-quart slow cooker; add chicken.

3. In a small bowl, combine preserves, maple syrup, teriyaki sauce, ginger, and cayenne pepper.  Pour over chicken.

4. Cover and cook on low for 6-8 hours until chicken is tender.  Remove chicken and vegetables to a platter to keep warm.

5. Transfer cooking liquid to small saucepan-skim fat-bring to a boil.

6. In a small bowl or glass, combine water and cornstarch until smooth.  Gradually pour into hot liquid, stirring briskly for about 2 minutes until thickened.

7. Serve sauce with chicken and vegetables, and hot cooked rice, if desired.

8. Garnish with sliced green onions and roasted peanuts.

Buffalo Chicken Soup

Serves: 6-8 Yield: 1 gallon

Ingredients:

6 cups milk
3 (10.5 ounce cans) cream of chicken soup
3 cups cooked chicken (leftover from grilled, rotisserie, or baked chicken works great)
1 cup light sour cream
1/2 cup light ranch dressing or blue cheese dressing
1/2 cup hot sauce, adjust to your taste

Directions:

1. Stove Top: Combine all ingredients in a large pot and cook on stove until hot and flavors have blended. Stir often to dissolve everything and to keep from scorching on the bottom.  At least 30 minutes.

2.  Crock Pot: Follow same directions above using crock pot.  Just put everything in, stir well to combine everything and then cook on low for 4 hours.

3.  Adjust hot sauce to your liking and/or serve additional sauce on the side to allow each person to adjust their own bowl.

4.  Garnish with an additional dollop of sour cream, ranch or blue cheese dressing/dip and a celery stick. Would also be good with some shredded cheese on top.  If you want to stretch it to feed more try serving it over a scoop of Japanese rice.

Creamy Potato Chowder

I tried this recipe out the other day and it worked out great.  The slow cooking makes it very creamy and hearty, perfect for a winter day.

Serves: 8 Yields: 3 Quarts

Ingredients:

8 cups diced potatoes

1/3 cup onion, chopped

3 (14.5 ounce cans) chicken broth

1 (10.5 ounce can) condensed cream of chicken 

1 (8 oz) package of cream cheese, cubed, softened

1/2 pound bacon 

cheese

chives

Directions:

1. Combine potatoes, onion, broth, and cream of chicken soup in crock pot.
2. Cover and cook on low 8-10 hours or until potatoes are tender.
3. Add cream cheese and blend.
4. Top with bacon, cheese, and chives before serving.