Oh boy – we’ve got a blizzard on our hands!
Work, and most of the schools in the area, let out early this afternoon (snow day!) so everyone could get home safely. There isn’t a TON of the white stuff falling but, my God, the wind! I thought my tiny car was going to get launched off the road on the way home, and I don’t even take the interstate!
I’m not going anywhere tonight. Nosiree. I’m staying right where I am to enjoy a big, warm & cozy bowl of Chicken & Bacon Potato Chowder for dinner!
AHH – this is the thickest, most decadent soup I’ve ever made! Soooo good!
I started by sautéing 3 pieces of chopped bacon in a big soup pot. I used Vande Rose Farms thick-cut brown sugar-cured bacon – drooooooooool. I’ll spare you the picture of sautéing bacon. You know what it looks like, right!?
After removing the bacon to a paper towel-lined plate to drain, I sautéed 1/2 a medium onion in the drippings (awww yeah,) with salt & pepper, until they were soft – about 8 minutes on low.
When the onions were soft, I added in 2 minced garlic cloves and sautéed for another minute, stirring constantly.
Next I added in one chicken breast that had been cut into bite sized pieces, rinsed with water, patted dry and seasoned with salt & pepper. I’m really into rinsing and patting dry my chicken these days. I don’t know why…
In went half a can of diced green chilies,
1 cup of frozen hashbrowns,
and 2 1/2 cups low-sodium chicken broth, plus more salt & pepper.
I slapped a lid on the pot and let it simmer for about 10 minutes – until the hashbrowns are soft.
Meanwhile, I whisked 1/4 cup flour and 1 cup milk together, then stirred it into the hot soup.
One final simmer turned my brothy soup into creamy soup. THICK and creamy soup!!
Finally I turned off the heat, stirred in 1 1/2 cups sharp cheddar cheese (I really think sharp cheddar vs mild is best in nearly anything calling for cheddar!)
the cooked bacon,
and a dash of hot sauce. You don’t need a ton – just a dash’ll do ya’!
Chicken & Bacon Potato Chowder
Adapted from CookinCanuck
3 slices thick cut bacon, chopped
1/2 medium onion, chopped
salt & pepper
2 cloves garlic, minced
1 large chicken breast, cut into bite-sized pieces and seasoned with salt & pepper
1/2 small can diced green chilies
1 cup frozen shredded hashbrowns
2 1/2 cups low-sodium chicken broth
1/4 cup all purpose flour
1 cup skim milk
1 1/2 cups shredded sharp cheddar cheese
dash of hot sauce
1. Sauté chopped bacon in a large soup pot over medium heat until brown and crispy. Remove bacon to a towel-lined plate to drain, leaving drippings in the pot.
2. Turn the heat down to low, add the onion into the pot, season with salt & pepper, then sauté until soft, ~ 8 minutes. Add garlic and sauté for an additional minute, stirring constantly.
3. Turn the heat up to medium-high, add chicken pieces to the pot and cook until done. Add in green chilies and cook for an additional minute, then add in hashbrowns, chicken broth and more salt & pepper. Turn the heat to high and bring the soup to a boil. Cover the pot with a lid, turn the heat down, and simmer for 10-15 minutes, or until hashbrowns are soft.
4. Meanwhile whisk flour and milk together. Slowly stir the mixture into the soup and cook, stirring frequently, until soup is thick.
5. Turn the heat off then stir in the cheese until melted. Add in bacon and hot sauce, then stir to combine. Finally…
Squeal!!! I’ve never made thick soup that wasn’t potato based before and it was soooooo good!
I topped my piping hot, creamy & thick soup with a pile of sharp cheddar cheese and green onions. Omg, it was awesome.
Maybe your were wondering if this soup is husband approved also? It is. And I quote: “Best soup you’ve ever made. $%#! that was good.” MUWAHAHAHA!
Wait, it gets better. There’s No-Bake Chocolate Peanut Butter Balls for dessert!
Lately I’ve been dreaming about a no-bake chocolate-peanut butter delight that was low on ingredients, but high on flavor. This is what I came up with!
Mix 1/4 cup old fashioned oats,
2 teaspoons chopped peanuts,
2 teaspoons chocolate chips,
1 Tablespoon peanut butter,
(This was from a fresh jar of Trader Joe’s creamy salted peanut butter, so it was super drippy. You may need to microwave your PB for 5 seconds!)
and 1 teaspoon honey.
Mix, then divide into four sections.
Press into balls and refrigerate for at least 30 minutes.
Then close your eyes and devour!
This recipe makes 4, rich & chocolaty peanut butter balls that taste exactly like Buckeyes – you know, the peanut butter, powdered sugar and butter balls smothered in chocolate?!
Except they won’t go straight to your hips! 4 of these babies clocked in at 250 calories.
I was semi irritated that 4 balls were THAT many cals, but honestly you won’t want more than 4. They are SO dense and satisfying!
Mmmmm nasty night – tasty eats. Just the way I like it.
Ok, I could do without the nasty night, but the tasty eats? Spot on!
Off to hold down the fort. I feel like our house is going to blow away in this wind! See ya’!
Do you eat the bulk of your calories during the day or at night?
Ben and I were talking about this yesterday and we both eat moderate amounts during the day, and eat the bulk of our calories at night. At work we’re super busy and distracted, so at night we like to graze and fill up!