Wednesday, March 03, 2010
I often lament the fact that my husband is a picky eater. Although his palate is much expanded now than when we met I often find myself wishing he'd try something new that I want to try. I have to hand it to him, however, that he has never flat-out refused to eat something I make. He's not really an ooh-er ah-er when it comes to food so when he's really enjoying something I know it. (But it's not hard to figure out when, uh, he's not a fan of a dish, either.) Let's just say that he liked this meal. A lot. So much in fact that he called me at work to tell me he liked it. And he ate it all in two days. Do you really need a more glowing review?
This chowder has been in my recipe file forever, but I just never got around to making it. This has definitely been a chowder kind of winter, though, and even in March we're getting the white stuff so we're still eating a lot of soup. (I sincerely hope that this week's dusting is the last we'll see. Right, Mother Nature?) I thought Cheeseburger Chowder was my favorite, and I do love it, but I think this chicken version may be my new favorite. And although this photo doesn't show the bacon, believe me, there was bacon. (This photo is from the day after. As in the day after we ate all the bacon!)
Crisp bacon. Stringy cheddar cheese. Thick, chunky chowder on a cold, snowy day. If spring hasn't quite sprung where you live make tonight Chowder Wednesday. Your husband (or significant other) will appreciate it!
Cheddar Chicken Chowder
Adapted from MyRecipes
5 slices of bacon
2 large chicken breasts, chopped into bite-size pieces
1 large white onion, chopped
1 cup red and/or green pepper, diced
2 garlic cloves, minced
5 cups chicken broth
2 cups red potatoes, peeled and chopped
1/2 cup all-purpose flour
2 cups milk
1 cup cheddar cheese, divided
Salt and pepper to taste
1. Fry bacon in deep pot until crisp. Remove bacon, cool, and crumble. Set aside.
2. Add to bacon fat: chicken, onion, peppers and garlic. Saute about 5 minutes. Add chicken broth and potatoes and bring to a boil. Cover, reduce heat, and simmer about 30 minutes or until potatoes are tender.
3. Place flour in separate bowl. Gradually add milk, whisking constantly until combined. Add to soup. Cook over medium heat about 15 minutes, or until thick, stirring often. Stir in 3/4 cup cheese, salt and pepper.
4. Serve in big bowls, topped with crumbled bacon and remaining cheddar cheese.