Spicy Chicken and Corn Chowder

This corn chowder is so delicious. It is light enough to be perfect for a cool, spring evening. But, at the same time, hearty enough to fill you up. The red pepper and jalapeno give it a nice kick and deepen the flavor delivered from the corn. If you are looking for a nice combination of flavors and textures to try tonight, I highly suggest you mix up a pot of this chowder for dinner.

Recipe yields 6 servings

Ingredients

2 slices bacons

1 medium yellow onion

1 jalapeno

1 russet potato

1 small red bell pepper

3 cups corn kernels

1 tbsp thyme

2 cups milk

3 cups chicken broth

2 cups Rotisserie chicken

Prepare your mise en place by dicing the onion, jalapeno, potato and red bell pepper.

In a large stock pot, cook the bacon until crispy and all the fat has rendered out. Remove bacon to a paper towel lined plate.

Drain fat from the pot, leaving behind about a tablespoon. Add onion, jalapeno, potato, red pepper and corn to the fat. Saute for about 5 minutes or until fragrant. Season with salt and pepper, to taste and add the thyme.

Puree about half the mixture using an immersion blender. 

Shred the rotisserie chicken into bite sized pieces.

Add milk, chicken broth and chicken to the pot and simmer for 10 minutes.

Transfer to bowls and serve. Enjoy!

Swiss & 'Shroom Bacon Cheeseburgers

If you know me, you know I am not one to shy away from a 'mans' meal. A bacon cheeseburger covered in sauteed portobello mushrooms and Swiss cheese is just my style. If you were ever looking for a perfect mix of burger toppings, I think I can confidently say, I might have found one of my favorites. First off, who doesn't love a slice or two of crispy bacon on top of a burger - hell, on top of just about anything. Add that to the melted cheese and the mushrooms and you have got yourself a burger fit for a king.

Recipe yields 6 burgers

Ingredients
6 large beef burger patties
6 slices of bacon
12 slices of Swiss cheese
8 oz sliced portobello mushrooms
6 rolls

You can cook your burgers in the broiler or on the stove. As my broiler will be occupied soon, I threw the burgers in a skillet with a drop of water in the bottom of each. Cover the skillet and cook on medium heat for 5-6 minutes and then flip the burgers and repeat. After about 10 minutes, remove the cover and drain any excess fat. Raise the heat to get a nice char on the outside of your burgers.

Meanwhile, add a drop of olive oil to another skillet and throw in your sliced mushrooms. Saute until softened and fragrant.

Heat your broil to maximum heat. Slice all of your buns and line half of them with cheese and the other half with the mushrooms. Once the mushrooms are arranged, cover that side with a few slices of cheese as well.

Place the buns under the broiler for no more than 4 minutes. Be sure to keep an eye on them as it does not take long for the cheese to burn. Once melted and bubbly, they are ready to come out.

Now it is time to construct your burger. First comes the bottom roll with cheese only and then of course the burger patty.

Add your crispy strips of bacon.

And top it all off with the top bun that has the mushroom glued down with cheese.

Serve alongside fries or chips and Enjoy!

New England Clam Chowder

According to the weather man, this week is supposed to be a cold one, with most days only making it up to the low 20's. That is not a thought I happily welcome. However, it does mean plenty of hot soup to keep us all warm and toasty. On the coldest days, a hot and creamy soup really seems to stick to your bones and warm you up from your head to to your toes. This chowder is the perfect balance of texture and flavor thanks to the hearty potatoes and the crispy bacon.

Recipe yields 6 servings

Ingredients
4 strips of bacon
2 celery stalks
1 large yellow onion
4 cloves of garlic
3 Yukon Gold potatoes
1 cup cold water
8 oz clam juice
2 tbsp chicken broth
1 tsp thyme
1/3 cup all-purpose flour
2 cups heavy cream
13 oz chopped clams

Cut your bacon into small pieces and fry in a large soup pot until golden brown and crispy. Remove pieces onto a paper towel but leave any excess grease at the bottom of the pot.

While your bacon is getting crispy, finely chop your celery, onions and garlic.

Add the vegetables to the pot and stir to coat with the grease. Saute until tender, about 5 minutes.

Peel and small dice your potatoes. Get them ready to join the party!

Add your potatoes, water, clam juice and chicken stock to the pot. Give it a good stir and then toss in your thyme leaves. Bring to a boil and then lower to a simmer. Cook for 10-12 minutes, or until potatoes are tender.

In a small bowl, whisk together 1 cup of heavy cream and the flour to create a thick paste. Add it to the pot and bring to a boil. Lower heat and add the second cup of heavy cream and both cans of clams with the juice.

Allow the soup to simmer until it reaches your desired consistency. (I like mine as thick and creamy as can be!) Throw back in your pieces of bacon.

Ladle into bowls and serve with oyster crackers or a piece of baguette. Enjoy!

Crispy Cheesy Bacon Potatoes

Potatoes? Check. Bacon? Check. Lots of cheese? Check. Lets just say this may be the best side dish ever. Be sure to make extra because these potatoes are delicious the next morning with eggs.

Recipe yields 8 servings

Ingredients
5 lb bag yukon gold potatoes
1 tbsp salt
1 lb slab of bacon
2 tbsp olive oil
1 tbsp salt
2 cups shredded cheddar cheese

Preheat oven to 400 degrees. Slice potatoes into quarters or about 1 inch chunks. Add potatoes to a large stock pot and cover with cold water. Add 1 tbsp of salt to the water and bring to a boil.

Cook for 1-2 minutes in boiling water until potatoes can be pierced with a fork. Remove potatoes before they become too soft and begin to mush. Lay out on a towel to dry.

While potatoes are cooking, cut bacon into a small dice.

Cook all bacon in a skillet until browned and crispy. Remove onto a towel lined sheet to drain excess grease. Reserve bacon grease that is still in the pan.

Prepare two baking sheets by brushing with olive oil and some bacon grease. Place potatoes on prepared sheets with the skin sides up.

Roast potatoes for 35-45 minutes, turning half way through. You want to cook until potatoes are crispy and golden on the outside so if they are not yet crispy, cook a little longer.

Prepare a baking dish by brushing the bottom with a little more of the bacon grease. Create a bottom layer with the potatoes.

Top the potato layer with half the bacon and 1 cup of cheese.

Top with a second layer of potatoes, bacon and cheese.

Lower the oven to 350 degrees and place the baking dish on the middle rack. Cook for 15-20 minutes or until cheese is melted and bubbly. Remove from oven and serve immediately. Dish out spoonfuls and enjoy!